Chocolate Black Bean Brownies With Delicious Sweet Potato Frosti
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
For the Brownies
- 538.64 g black beans, drained and rinsed or 538.64 g about 1 1/2 cups of freshly cooked black beans
- 29.58 ml almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
- 473.18 ml pitted dates, soaked for an hour and drained
- 236.59 ml cocoa powder
- 29.58 ml coconut oil
- 1.23 ml sea salt
- chopped nuts (optional)
-
For the Frosting
- 157.80 ml baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and s)
- 118.29 ml pitted dates, soaked for an hour and drained
- 59.14 ml cocoa powder
- 59.16 ml almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
- 118.29 ml coconut milk
- 4.92 ml pure vanilla extract
directions
- For the Brownies: Preheat your oven to 350 degrees.
- Throw all of the ingredients into a powerful food processor or blender. Blend until it makes a smooth, thick batter.
- Add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional).
- Spoon the batter evenly into an oiled baking pan.
- Bake for 25 minutes, and then let it cool completely before you add the frosting.
- For the Frosting: In a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
- Add sweet potato and cocoa powder; blend until smooth and fluffy.
- Use a spatula to spread the chocolate frosting on to the cooled brownies.
- Ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
- Sprinkle the frosted brownies with chopped nuts (optional).
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