I love avocados. I love black beans. I’ve just never had them in my desserts. Okay, I lie. I have had black beans in Khoa Lam – a sticky rice dessert popular in Thailand.
But now add in avocados, and I think I might be in heaven. Here is a recipe that is very much worth trying for a sweet vegan dessert. (I just won’t tell my husband about the avocados.)
Black Bean and Avocado Brownies
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute
1/4 cup agave syrup
1/2 of a ripe avocado (60gm)
6 tbsp cocoa powder (30gm)
pinch of salt
1 teaspoon vanilla extract
6 tablespoons white sugar (75gm)
2 teaspoons instant espresso
Preheat oven to 350 degrees F. Line an 8×8″ pan with parchment paper.
Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.
Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.
These are best if you let them sit overnight before slicing and enjoying!
Servings Per Recipe: 12
Amount Per Serving
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 134.6 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.7 g
Protein: 4.2 g