French Roast Coffee Walnut Brownies
by Talia Fuhrman
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
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 8 X 8 inch brownie pan. 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.
See more recipes by Talia Fuhrman on her web site: www.taliafuhrman.com and/or Facebook page: Facebook.com/loveyourbody101.
CALORIES 289; PROTEIN 7g; CARBOHYDRATES 51g; TOTAL FAT 9.9g; SATURATED FAT 1.5g; SODIUM 6mg; FIBER 9.7g; BETA-CAROTENE 46ug; VITAMIN C 3mg; CALCIUM 134mg; IRON 2.7mg; FOLATE 61ug; MAGNESIUM 108mg; ZINC 1.6mg; SELENIUM 12.5ug