Turtle Brownies (one bowl / without flour)

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Turtle Brownies (one bowl / without flour)

A brownie that contains only healthy ingredients and has the sky? These brownies are completely to roll on the floor. 

These ultra chocolatey black bean brownies just need a food processor. Yes, everything comes together in one "bowl" which makes cleanup a snap.

Entirely naturally sweet, they are decadent thanks to their date caramel and walnut filling. A vegan and gluten-free dessert (yes yes, no flour !!)


The result is a brownie that's soft on the inside and crunchy on the surface.

I challenge you to limit yourself to one piece!

 

Turtle Brownies (one bowl / without flour)

Preparation 30 minutes
Cooking 30 minutes
Makes 12 pieces

 

Ingredients

 

  • 1,5 cups cooked black beans, rinsed and drained
  • 2 flax eggs (2 tbsp. golden flax seeds ground + 5 tbsp. water, mix and let stand for 5 minutes)
  • 3 tablespoons of melted coconut oil
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon of pure vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 1/2 tsp. baking powder
  • 1 / 3 cup of Walnuts in pieces, a little more for garnish
  • 1 / 4 cup of unsweetened coconut a little more for the garnish
  • 1 / 4 cup of vegan chocolate chips
  • 1/4 cup date caramel *

 

Instructions

  1. Preheat the oven to 350F degrees and lightly grease a 6 inch square pyrex pan with coconut oil. 
  2. Prepare the flax eggs by combining the flax and water in the food processor container. Pulse a few times then let stand a few minutes.
  3. Add the remaining ingredients (except walnuts, date caramel, coconut and chocolate chips) and puree - about 1-2 minutes - scraping sides as needed. We want it to be quite smooth.
  4. Add the walnuts, coconut and chocolate chips and beans. Mix to combine the ingredients until you get a smooth paste.
  5. Add the dough to the greased pan and smooth the top with a spoon or with your finger!
  6. Bake for 25 to 30 minutes or until top is dry and edges start to pull away from sides of pan
  7. Remove from oven and let cool 20 to 30 minutes before removing from pan.
  8. They will be tender, gently run a knife down the sides, then lift them with a spatula.
  9. The interior is supposed to be mellow so don't worry about the texture!
  10. Garnish with the date caramel and a few half Grenoble.
  11. If ever there are any leftovers ... amazing thing! Note that they keep in an airtight container for up to a few days. Can also be stored in the freezer for up to 1 month.

* To make the date caramel, combine 20 fresh dates with a little water and a pinch of sea salt and mix with a mixer until smooth. 

 

 

Bon appétit!

Caroline 
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  • Caroline Bisaillon