October 30, 2018
I have been looking for a recipe that satisfies this sweet tooth that I’ve had since….FOREVER.
This brownie is rich, smooth, moist (I hate that word but it’s accurate) and absolutely decadent.
It can be Vegan friendly if 100% organic dark chocolate is used. I use 85-90% for my recipe. It is gluten free, dairy free, made with organic ingredients, natural sugars and Stevia of course. It is much better to use a food processor for this. I have tried with a blender but it doesn’t quite do the trick. You can also much everything with a fork or a potato masher which will in turn give you a sick arm pump and then you’ll have worked for your brownies 😉
Guilt Free Black Bean Brownies + Non-Dairy Vanilla Bean Ice Cream
- 1 can organic black beans (14oz)
- 1/4 cup of organic peanut butter (or any nut butter you prefer)
- 5 tablespoons of organic raw cacao powder
- 2 table spoons of organic ground flax
- 2 teaspoons of pure vanilla extract
- 1/2 cup of organic coconut palm sugar
- 1 teaspoon of organic balsamic vinegar
- 1/4 teaspoon of pink Himalayan salt
- 1/2 teaspoon of baking soda
- 1 package of 85-90% dark chocolate (100g)
- Drain the canned beans
- Put in food processor. Mix.
- Then add all other ingredients and mix until mixture is smooth
- I usually break up the chocolate bar into small pieces with a knife prior to help my food processor out
- Pour mixture into an oven use insert (which ever size fits, I only have a 9X9 so I use that, it doesn’t fill in the whole insert but it doesn’t matter I cut into squares after regardless) When you double de recipe it fits nicely into a 9X9 insert
- Bake at a pre-heated 350F for approx. 27 minutes for a soft chewy brownie and up to 30 minutes for a harder textured brownie. Personally I love chewiness so 27 minutes with my oven is just right
- Let brownies cool before cutting into individual squares
Now for the ice cream
- You will need to pre-freeze approx. 3 bananas the night before (This will make enough ice cream for about 4 servings to accompany the brownies as a brownie topper).
- I peel the bananas, cut into small pieces, and place in Ziploc bag and freeze overnight
- Once my brownie mixture has gone into the oven, my food processor usually has some lovely gooey chocolate residue left over (no I don’t lick it just yet)
- I add in my frozen bananas right in there so when I mix everything it will have a slight chocolate swirl to it because of the leftover brownie mix
You will need
- Approx. 3 frozen bananas
- 1 can of organic coconut milk (400ml) (well shaken) (you won’t need the whole can)
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of Stevia (or to taste)
- 1/4 teaspoon of cinnamon
- Place frozen bananas in mixer, add in all ingredients from vanilla to cinnamon as per measuring
- The coconut milk is the tricky part, start your food processor and add in coconut milk as you go, I usually end up adding in approx. half the can but you can choose what type of consistency you would like your ice cream to be like
- Also, feel free to venture, the base of this ice cream is bananas and coconut milk
- You can add in whatever you choose to flavour it
- I have done a peanut butter brittle version before that was THE BOMB
- It all depends what you are feeling and you can switch it up every time!
- Once all mixed up to the desired consistency, I pre divide into Tupperware for single servings
- I do this because after one day in the freezer, the ice cream does get harder than regular ice cream due to it not having all that other crap they put into conventional ice cream
- It is best when it is eaten the day it was made, but I still eat it up to 4 days after being made
- Let’s be real, it’s ice cream, I’ll eat it regardless 😀
Now grab a brownie, put some ice cream on top and enjoy! If you are a peanut butter lover, I put organic peanut butter on top of everything. Cause PB is literally the best thing ever. And hey, why not a little sprinkle of unsweetened shredded coconut.