Black Bean Brownies from The Kick Diabetes Cookbook by Brenda Davis
Top these healthy brownies with Chocolate Fudge Frosting, Cashew-Pear Cream and berries, or Tutti Frutti Ice Cream. They freeze beautifully.
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Cooking tools:
- Food processor
- Baking pan
- Oven
- Parchment paper
Ingredients
- ½ cup (125 ml) coarsely chopped walnuts
- 1 teaspoon (5 ml) vanilla extract
- 3 tablespoons (45 ml) ground chia seeds or flaxseeds
- 3 tablespoons (45 ml) almond butter or other nut butter
- ⅓ cup (85 ml) unsweetened cocoa powder
- ¾ cup (185 ml) pitted soft dates, packed
- 1½ cups (375 ml) cooked or canned black beans, drained and rinsed
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