Chelsea

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Clean Chocolate Brownie

By Chelsea Sugar
Clean Chocolate Brownie
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    1 can of black beans
    1 can of chickpeas
    2 large eggs
    3 Tbsp extra virgin coconut oil (melted)
    ¾ dates (30 min soaked)
    ¾ cup cocoa powder
    1 vanilla bean pod (scraped vanilla from inside)
    ½ cup of Chelsea Organic Coconut Sugar
    1 ½ tsp of baking powder

    TO GARNISH:
    Strawberries x12
    Whipped cream (Coconut or dairy)

Method

    Preheat oven to 180 degrees celsius bake.
    Add ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
    If the batter appears too thick, add a Tbsp or two of water/almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

    Evenly distribute the batter into the muffin tin, 1-2cm in height.

    Bake for 35 - 45 minutes, or until the tops are dry and the edges start to pull away from the sides.

    Remove from the oven and let it cool for 15 minutes before removing from the dish. Place on a rack to completely cool. They will be tender, so remove gently with a fish slice. The insides are meant to be very fudgy, so don't be concerned if they seem too moist, once it has fully set it will thicken up to be real fudgy.

    Transfer whipped cream to a piping bag fitted with a small round nozzle. Pipe cream onto the brownie, place a strawberry on top to make Santa hat, then pipe a small bit of cream on the tip of the strawberry to make a pompom.

Tips

    If you don't have mini muffin trays, use a mini circle cookie cutter to make circle cutouts and bake the brownie on a flat tray.

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