Selph Naturopath and Nutritionist Sarah Benna Doyle share’s her favourite guilt-free brownie recipe, so you can enjoy sweet treats this festive season whilst avoiding overloading on refined sugar, dairy and gluten.
Explore the recipe and method below.
Ingredients:
- 1 can of black beans
- 1 tsp of apple cider vinegar
- 1/4 c melted coconut oil
- 1 tsp. vanilla extract
- 2 Tbsp Maple syrup*
- 1/4 c coconut sugar or other raw sugar* 1/4 cacao powder
- 2 tsp baking powder pinch of salt
- 1 – 1.5 blocks of 70% dark chocolate* chopped or broken into chunks
Method:
1. Drain and rinse black beans then put into a bowl, cover with water add the ACV and set aside for 5 minutes
2. Preheat oven to 180 and prepare baking dish with baking paper
3. Melt coconut oil in a microwave safe dish
4. Chop desired amount of chocolate and set aside
5. Combine cocoa powder, baking soda and salt in small bowl, stir to combine and set aside
6. Drain and rinse the black beans, add to food processor or large bowl and process, mix or mash until smooth
7. Add the eggs, melted coconut oil, vanilla, maple syrup and sugar and pulse of mix together
8. Add the cacao mix to the mixture and fold until just combined, don’t over mix
9. Stir in chocolate chunks then pour batter prepared baking dish and cook for 20-25 minutes
10. Be careful not to over bake, allow to cool and set before enjoying
*note on sweetness, more or less coconut sugar, maple syrup and dark chocolate can be used based on preference. Coconut sugar and maple syrup can be swapped with each other.
Explore more healthy, nourishing treats on the Selph marketplace here.