3 May 2016
My Delicious Vegan and Gluten-Free Spicy Black Bean Chocolate Brownies
I am posting this yummy recipe, especially for one of our regular customers, who keeps asking me for it. So here is is for you.
I know most coffee shops and restaurants don't usually release their secret recipes but I am going to put them all into a cook book one day, so this is my little method of getting it all down before you actually have to pay for it! (I didn't want to write that bit but our customer Rob, who can hear what I am writing because I keep reading it out, keeps piping up with suggestions in the background and he said that he hopes you buy the book anyway, as a matter of fact, I agree with him).
I wanted to create a brownie that everyone could enjoy, the catch word I like to think of in our shop is inclusivity, (It's probably not a real word but it could be one day). I want everyone to be able to eat the same thing and not worry about allergies, or health issues, or weight gain and so on. So, I try to make things that all the different groups of minority eaters can enjoy together.
The great thing about these Brownies is if you swap the Divine Bar of chocolate for the Hasslacher's 100% Cacao option, they are perfectly suitable for a clean eating paleo diet, with no refined sugar in.
Here we go then:
1/ Preheat the oven to 180 degrees Celsius.
2/ Take a 9" x 9" square brownie tin, line with grease proof paper.
Take one 400g can of drained black beans and put into a blender.
2/ Add two dessertspoons of Divine Cocoa powder.
3/ Meanwhile take 1/4 of a cup of Biona Organics mild coconut oil and put it in a warm place to melt. I normally put mine in a bowl of hot water.
4/ Take 1/3 a cup of Chantico Organic Agave Sweetner and pour into the ingredients that are already in the blender.
5/ Add 1/4 teaspoon of salt, a teaspoon of Taylor and Colledge Vanilla Bean Extract vanilla essence and 1/2 a teaspoon of Doves Farm Gluten Free Baking Powder.
6/ Take half a cup of gluten-free Glebe Farm Oats and add to the ingredients in the blender.
7/ Add a pinch of ginger and a pinch of chilli, or leave out, or put more in according to your taste!
8/ Pour your melted coconut oil into the ingredients in the blend and then blend. I use a smoothie setting on mine.
9/ Smash up a 100g bar of Divine Chocolate. This has sugar in it, so for a cleaner option, you could use Hasslacher's 100% Cacao. Just use about 8 cubes, as it is very intense, if you love bitter, you'll love it with this chocolate! Then stir whichever smashed up chocolate you have chosen into the mix.
10/ Then pour the whole mixture into the brownie tin and cook for 19 minutes, or until a skewer comes out clean.
Get the ingredients now for the Hasslacher's Version
Get the ingredients now for the Divine Chocolate Version.
This recipe makes 9 portions.
The Hasslacher's Version is about 127 calories per serving.
13.5g Carbs Sugars 7g
6.8g Fat Saturated is 5.8g
The Divine Chocolate Version is about 165 calories per serving.
20.5g Carbs Sugars 12.7g
Dietry Fiber 3.8g