Moringa Chocolate Black Bean Brownies

December 4, 2017

 
Guilt free and vegan fudgy chocolate black bean brownies, drizzled in coconut matcha.lab ganache.

Brownie ingredients

Brownie

  • 1 1/2 cups Absolute Organic black beans

  • 3 tbs Kokolux Organic Drinking Chocolate

  • 1/2 cup spelt flour

  • 1/4 cup coconut oil

  • 2 tsp vanilla extract

  • 1/2 tsp baking paper

  • Squeeze of lemon

  • Loving Earth dark chocolate (2-3 rows)

Ganache

  • 1 tsp matcha.lab

  • 1 tbs honey

  • 400ml coconut cream (chilled in fridge)

Garnish

  • Loving Earth dark chocolate

  • Sliced almonds

Method

  • Heat oven to 170º.

  • Scoop out solid part of the coconut cream.

  • Whisk matcha.lab and honey into coconut cream until interoperated and lumps are removed.

  • Chill in the fridge over night with no lid. (Note: This will help thicken up the coconut ganache so that it’s not so runny.)

  • Process all brownie ingredients apart from the loving earth chocolate until smooth and lump free. (Note: Add more Kokolux if you like it richer.)

  • Pour brownie mixture into a small lined baking tray. (Note: we used a loaf tin so the brownies were thicker.)

  • Chop 2-3 rows of Loving Earth dark chocolate and poke them into the brownie mixture.

  • Cook brownies for 15-20 mins

  • Cool completely before removing from tin.

  • Cut and drizzle with ganache then garnish with more Loving Earth dark chocolate and sliced almonds.


Serve and enjoy!