Saturday, 8 November 2014

Black bean brownies with a decedent chocolate avocado mousse

Okay beans and avocado in a desert may be enough to put one off something, but trust me these lil babies were to die for. Naturally sweetened with dates and being free from refined sugar, this is something that you can indulge in with zero guilt- give me 10 I say! Also for all you gluten free amigos out there this one is right up your ally.
(Recipes for the brownie and avocado mousse taken from Petite Kitchen)

Black bean brownie:
400g tinned black beans (or any beans really, i've made it before with cannelloni beans and it turned out a-ok)
160g (soaked) pitted medjool dates
55g good quality cacao powder (I used loving earth)
4 free range eggs
1 tablespoon apple cider vinegar
1 teaspoon baking soda

  • Preheat the oven to 160c and either grease a baking tin or line with non stick baking paper
  • Put all the ingredients into a food processor and blend until smooth.
  • Pour the mixture into the prepared baking tin and pop in the oven for about 30 minutes
  • Allow the brownies to cool before adding on top the chocolate mousse.

Chocolate avocado mousse:
100ml coconut cream
40g good quality cacao powder 
Flesh of 1 ripe avocado
8-10 (soaked) medjool dates

  • Put all the ingredients into a food processor and blend until well combined and smooth
  • Dlob a generous amount (because it's too good to go stingy on) on the brownies and cut up into small pieces 
*I decided to make the brownies in little individual cake tins, which also works well.

Helena x

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