Ingredients: 2 cups cooked or canned no-salt added or low-sodium black beans, drained 10 pitted medjool dates or 1 1/4 cups domestic dates 2 tablespoons raw almond butter 1 teaspoon vanilla 1/2 cup natural, non-alkalized cocoa powder 1 tablespoon ground chia seed
Directions: Preheat oven to 200 degrees F. Combine the black beans, dates, almond butter and vanilla in a food processor or high-powered blender. Blend until smooth. Add the cocoa powder and chia seeds, and blend again. Spread evenly into a very lightly oiled (I used coconut oil) 8×8 inch baking pan. Bake for 1 1/2 hours. Cool completely and apply frosting if desired. Cut into small squares.
OPTIONAL FROSTING Ingredients: 1 ripe avocado 1/2 cup of water 4 tablespoons natural, non-alkalized unsweetened cocoa powder 5 medjool dates Splash vanilla extract
Directions: Blend ingredients in high-powered blender and spread evenly on top of the brownies. Enjoy!
Store in covered container in the refrigerator up to one week
*Note: If you have trouble blending the ingredients in your blender, add small amounts of water (a little at a time) to get the batter going.