Vegan Coffee Pecan Brownies
Per Serving (makes 9 brownies):
90ml cold water
240g (drained weight) tinned black beans, rinsed
35g coconut oil, melted
30g cocoa powder
a pinch of sea salt
2 tsps granulated coffee (use decaffeinated if preferred), dissolved in 10ml recently boiled water
30g vanilla or chocolate flavour whey or rice protein powder
natural sweetener of your choice, to taste
a small pinch of baking powder
for the topping:
20g pecans, roughly chopped
Mix the flaxseed and water in a jug and leave to stand for 10 minutes. Meanwhile, preheat oven to 170˚C/350˚F. Line the base of a 15x15cm baking tin with baking paper.
Pat the black beans with kitchen paper to remove excess water. Place the beans in a large bowl and mash well until smooth. Add the remaining ingredients, except for the pecans. Mix well with a spatula, until thoroughly combined. Taste the mixture and add more sweetener if required.
Transfer the mixture to the baking tin and gently even out the surface using a spatula. Sprinkle the pecans evenly over the surface and press in gently with a spoon.
Bake for 20-25 minutes or until the brownies spring back lightly to the touch.
Allow to cool in the tin then cut into 9 pieces.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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