Black bean brownies with berry brûlée – Planticize

Ingredients

• 8 oz (ca 225 g) - black beans, after they’ve been rinsed and drained
• 2 Tbsps (30 ml) - raw cacao powder
• ½ cup (1.2 dl) - ground flax seeds
• ¼ cup (.6 dl) - caramel agave (normal agave or maple syrup also works)
• ¼ cup (.6 dl) - coconut sugar
• ¼ cup (.6 dl) - coconut oil
• 2 tsps (10 ml) - vanilla extract
• 1 tsp (5 ml) - baking powder
• ¼ tsp (2.5 ml) - salt
• 1 cup (2.4 dl) - vegan baking chocolate, chopped into small-ish pieces. Non-dairy chocolate chips are fine, but I find they are so much more expensive.
• 4 fl oz (ca 120ml) - soy-based whipping/heavy cream
• 1 oz (28 g) - coconut sugar
• ca ¼ tsp (2.5 ml) - agar agar powder
• 1 tsp (5 ml) - corn starch
• ½ tsp (2.5 ml) - liquid vanilla extract or 1½ tsp (7.5 ml) - vanilla sugar
• 1 Tbsp (15 ml) – raspberry powder
• a pinch of black salt (kala namak)
• white table sugar, for the top/brulee