Black Bean Brownie Batter

Name: Black Bean Brownie Batter
Prep time: 5 min
Total time: 5 min
Ingredients: 250 grams (9 oz.) black beans (cooked or canned, net weight (drained)); 45 grams (3 tbsp) nut butter (peanut, almond, cashew, tahini or sunflower seed butter); 20 grams (3 tbsp) cocoa powder (unsweetened); 15 grams (2 tbsp) rolled oats (sub with oat flour, almond flour or protein powder); 3 to 4 tbsp maple syrup (sub with honey, to taste); a pinch of salt; 2 tbsp chocolate chips; milk of choice (if necessary, to consistency )

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

flourless no cook

Ingredients

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250 grams (9 oz.) black beans (cooked or canned, net weight (drained))45 grams (3 tbsp) nut butter (peanut, almond, cashew, tahini or sunflower seed butter)20 grams (3 tbsp) cocoa powder (unsweetened)15 grams (2 tbsp) rolled oats (sub with oat flour, almond flour or protein powder)3 to 4 tbsp maple syrup (sub with honey, to taste)a pinch of salt2 tbsp chocolate chipsmilk of choice (if necessary, to consistency)

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Instructions

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Step 1

If using canned black beans, drain and rinse the beans to remove any excess water.

Step 2

In a high speed blender, combine black beans (drained), nut butter, cocoa powder, rolled oats, maple syrup, vanilla extract and pinch salt. Process until smooth, adding 1 to 3 tablespoons of milk if the brownie batter is too thick.

Step 3

Fold in the chocolate chips and give a good stir.

Step 4

Scoop into a bowl and serve directly, or place in an airtight food container and refrigerate for a maximum of 2 days.