Have you heard of VeganMoFo? Thanks to January from Earth Remedy for letting me know about it, I can’t believe I didn’t discover this sooner (although, I am relatively new to veganism so I guess I should give myself a break…). I’m so bummed I’m too late to sign up for it but apparently it is a monthly vegan enthusiast phenomenon dubbed the Vegan Month of Food. Bloggers will write about all things vegan – how they got started, favorite products or cooking techniques, and of course, a ton of great recipes! If you are new to veganism like I am (or even if your not) this is a great place to stock up on some fabulous healthy meals! So to do my little part to (unofficially) participate I decided to make some vegan brownies. In what bizarre world do black beans and chocolate go well together? Mine! Yes friends, this is a delicious rendition of brownies made with a base of black beans. Enjoy!
Vegan Black Bean Brownies – Recipe from Happy Herbivore
- 15 ounce can black beans, drained and rinsed
- 2 whole bananas
- ⅓ cup agave nectar
- ¼ cup unsweetened cocoa
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- ¼ cup raw sugar (optional – I used NuNaturals Stevia)
- ¼ cup instant oats
1. Preheat oven to 350 F. Grease an 8×8″ pan and set aside.
2. Combine all ingredients, except oats, in a food processor or blender and blend until smooth.
3. Stir in the oats and blend again until smooth. Pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean.
4. Allow to cool before slicing. If you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.