If you liked last week’s blondies you’ll love their chocolatey counterparts! I honestly can’t decide which version is my favorite.
They’re rich, fudgy, chocolatey and just as nutritious as their chickpea-based cousins thanks in part to the black beans. Before the word black beans sends you running: I’ve made my fair share of “healthy” brownies, including ones with black beans and applesauce, and the fully raw brownies so packed with dates that they appear more like a cacao energy ball masquerading as a brownie. Neither had me fully convinced. These no bake brownies are not like those. They don’t taste healthy or “too raw”. They’re soft, moreish, taste nothing like beans, and I’m convinced the luxurious cacao butter, which provides that melt in the mouth feel, takes them to another level. Give them a go and let me know what you think!
Best No-Bake Brownies
Makes: 4 brownie bars / 8 brownie bites
Ingredients
- 100g dates (weighed before pitting)*
- 45g ground oats**
- 40g cacao powder
- 100g tinned black beans, drained
- 30g cacao butter, melted
- 4 tbsp maple or date syrup
- 2 tbsp natural almond butter***
- 4 tbsp plant-based mylk (I used rice)
- 1/2 tsp ground vanilla bean
- 1 pinch of salt
- Topping: crushed walnuts
*I used the gorgeously sweet sukari dates from Dattelmann. They come de-pitted, so I used ca. 95 g. If your dates are more chewy than soft, pour some hot water over before de-pitting and chopping. I’ve been ordering my dates there for years and pretty much couldn’t imagine my life without them!
**If your blender is sufficiently effective you could add them whole – the result should be fine oats and not chunky. If you don’t have a blender you can also use pre-ground oat flour.
***Other nut butters such as peanut or cashew would work too.
Method
- Melt the cacao butter on medium heat. While it’s melting, de-pit the dates and roughly chop them.
- Combine all of the ingredients in a blender. Alternatively use a hand-held blender for the dates, black beans, maple syrup, mylk and almond butter before stirring in the ground oats / oat flour, vanilla and salt.
- Pour the mixture into a loaf tin or square tupperware lined with clingfilm until you have the desired height (mine are ca. 1.5 cm). You can use a spatula to press down and smooth the thick and slightly sticky mix . Sprinkle the crushed walnuts on top and lightly press down.
- Let set in the fridge or freezer. I like them when they’re still somewhat fudgy, so test what length of time works best for your taste. If you also like them softer, serve these at room temperature versus directly from the fridge
Enjoy!
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy!
Blueberrysmiles 