Forget Betty Crocker and don’t you dare pick up those pre-packaged brownies in the grocery store! Once you’ve tried these, I promise you will never go back to processed yuck brownies. Full of fibre, antioxidants and flavour, these brownies will win your sweetie’s heart over!
Gluten, dairy and refined-sugar free and vegan optional, these brownies are a tasty treat for dessert, an afternoon snack or perfect with a cup of green tea on a cold fall’s day! The raw cacao found in this recipe is awesomely rich with antioxidants aiding in cancer prevention and a wicked source of magnesium to soothe and calm those burnt out adrenal glands- we all got ’em! More to come next week on your adrenal glands and WHY you need to LOVE and NOURISH those puppies as if they were baby!
P.S. Have you got your ticket yet to our upcoming Holiday Workshop with fitness model & personal trainer, Mandie Freire? I’m so excited I can hardly contain myself! We’re talking everything you DON’T know about carbs, fats & protein, secrets to weight loss & finding your ideal weight, increasing your energy and balancing those sweet SEXY hormones! For more details & to get your ticket for only $10, check it all out here: http://www.jacquierobertson.ca/#!speaking/cooe
Black Bean Brownies
- 2 cups black beans (if you’re in a pinch you can used canned beans, opt for organic BPA free)
- 1/3 cup organic coconut oil
- 1/2 cup pure raw cacao
- 2 tsp pure vanilla extract
- 1/2- 1 cup raw honey (you can also use maple syrup or coconut sugar)
- 3 eggs or egg substitute: ½ cup fresh ground flax or chia seeds
- Pinch of Himalayan or Celtic sea salt or to taste
1. I like to soak my beans overnight to begin the germination process and promote enzyme release. The germination process is what breaks down all the complex bean sugars. By breaking down the complex sugar it helps to “de-gas the beans”. All you need to do is place your dried beans in a big glass bowl and cover with water ensure all beans are submerged in the water. In the morning after 8-12 hours, thoroughly rinse your beans and then add them to a large cooking pot of water to boil. Boil on medium for 40-60 minutes or until medium soft.
2. Preheat oven to 350 F°. Take an 8×8 pan or glass oven-safe dish and grease it with your coconut oil.
3. Place all ingredients but the eggs (or egg substitute) into a blender and blend until smooth.
4. Lightly whisk the eggs or eggs substitue in a separate bowl and then add to your mix.
5. Pour your mix into the pan and bake for 30 minutes, keeping an eye on it to avoid burning. Let this cool and then cut into squares.