Name: French Roast Coffee Walnut Brownies
Yield: 12
Ingredients: 1 cup cooked black beans or canned no-salt-added or low sodium black beans, drained; 2 very ripe medium bananas; 3/4 cup natural cocoa powder; 2 tablespoons ground French roast coffee; 1 tablespoon alcohol-free vanilla extract; 12 medjool dates, pitted; 1/4 cup water; 1 cup walnut flour (ground up raw walnuts); 1 1/2 cups spelt flour (see note); 1 1/2 tablespoons baking powder; 1/2 cup unsweetened dried cherries or unsulfured apricots, optional; 1 ripe avocado; 1/2 cup water; 4 tablespoons natural, unsweetened cocoa powder; 5 medjool dates; 1/4 teaspoon alcohol-free vanilla extract

Serves

Ingredients

For the Brownies:

1 cup cooked black beans or canned no-salt-added or low sodium black beans, drained

2 very ripe medium bananas

3/4 cup natural cocoa powder

2 tablespoons ground French roast coffee

1 tablespoon alcohol-free vanilla extract

12 medjool dates, pitted

1/4 cup water

1 cup walnut flour (ground up raw walnuts)

1 1/2 cups spelt flour (see note)

1 1/2 tablespoons baking powder

1/2 cup unsweetened dried cherries or unsulfured apricots, optional

For the Topping:

1 ripe avocado

1/2 cup water

4 tablespoons natural, unsweetened cocoa powder

5 medjool dates

1/4 teaspoon alcohol-free vanilla extract

Instructions

Preheat the oven to 350 degrees F.

Mix the first seven ingredients in a food processor or blender (from black beans through water) and blend until smooth and creamy. Set aside.

Mix the walnut flour, spelt flour and baking powder in a large bowl and once completely mixed, add the blended black bean mixture. Stir very well until the flours are completely incorporated into the batter. If desired, stir in chopped, unsweetened dried cherries or unsulfured apricots.

Pour into a baking pan (see note). Bake for 30 minutes and let cool.

Blend topping ingredients in a high-powered blender. Spread topping on cooled brownies.

To cut clean slices, place pan in the freezer for 10-15 minutes so that the brownies harden and the slices will be smooth and mess-free.

Makes 9-12 brownies.

Note:
You can also use oat flour, quinoa flour, whole wheat flour or a combination of these flours.

An 8x8 inch baking pan works well for 12 servings.

Nutrition Facts

Calories 282, Protein 7 g, Carbohydrates 56 g, Total Fat 7.7 g, Saturated Fat 1.3 g, Cholesterol 0 mg, Sodium 6 mg, Fiber 9.6 g, Beta-Carotene 44 ug, Vitamin C 4 mg, Calcium 131 mg, Iron 2.6 mg, Folate 56 ug, Magnesium 105 mg, Zinc 1.5 mg, Selenium 11 ug

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French Roast Coffee Walnut Brownies