from Minimalist Baker
1 15-oz can black beans (well rinsed + drained // 1 15-oz can yields ~ 1 1/2 cups drained)
2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
3 Tbsp coconut oil (melted // or sub other oil of choice)
3/4 cup unsweetened cocoa powder (I like Trader Joe’s brand)
1/4 tsp sea salt (plus more for topping)
1 tsp pure vanilla extract
1/4 cup coconut sugar
1/4 cup maple syrup, dark
1 1/2 tsp baking powder
1/3 cup chopped raw pecans (plus more for topping)
1/4 cup unsweetened coconut (plus more for topping)
1/4 cup vegan chocolate chips (I like Trader Joe’s brand // plus more for topping)
1/4 cup date caramel*
1. Preheat oven to 350 degrees F (176 C), and lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
2. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
3. Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree – about 1-2 minutes – scraping down sides as needed. You want it pretty smooth.
4. Add pecans, coconut and chocolate chips and pulse to combine
5. Add the batter to the prepared muffin tin (mine only filled 11) and smooth the tops with a spoon or your finger. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.
6. Top with remaining coconut, pecans, and chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tin. I found mine took about 29 minutes.
7. Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so gently run a knife around the sides, and then lift out with a fork.
8. The insides are meant to be fudgy, so don’t be concerned if they seem too moist. Enjoy with additional date caramel (optional, if desired). They would also be delicious with Coconut Whipped Cream, or Vanilla Bean Coconut Ice Cream!
9. Store completely cooled leftovers in an airtight container for up to a few days. Will keep in the freezer up to 1 month.
20 large pitted dates (if not moist and sticky, soak in warm water for 10 minute then drain)
Water (to thin)
1 pinch sea salt (optional)
Add pitted dates to a food processor or high-speed blender (in my experience, a food processor works best to get a creamy texture without having to add much water).
Pulse/mix on low until small bits remain. Then stream in hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically.
Be sure to only add enough water to form a paste – too much and it will be too liquidy. Amount will depend on your machine and size/moistness of dates.
Leave as is, or add a pinch of salt to enhance flavor (optional). Will keep covered in the refrigerator for 1-2 weeks, and often more.
Date caramel is perfect for adding to things like 5-Ingredient Peanut Butter Caramel Truffles, Peanut Butter and Jelly Pie, No Churn Ice Cream, Vegan Pumpkin Caramels, Dulce De Leche Pops, Ice Cream Snickers Bars, Sea Salt Caramel Coconut Ice Cream, Chocolate Peanut Butter Mousse Pie and more.
It also makes a wonderful natural sweetener in dishes like oatmeal and milkshakes.