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Categories:
black beans dates unsalted almond butter rolled oats vanilla chia seeds baby spinach carob powder nonstick cooking spray vanilla frosting unsalted cashews unsweetened soymilk dates vanilla extract
Viewed: 48 - Published at: 4 years agoIngredients
- 3 cups black beans, rinsed and drained
- 2 cups pitted medjool dates, soaked in 3/4 cup of water for at least 1 hour
- 1/2 cup unsalted almond butter
- 1/4 cup rolled oats (gluten-free if necessary)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 2 cups packed baby spinach leaves
- 1/3 cup carob powder or 1/3 cup cocoa powder
- nonstick cooking spray
- vanilla frosting
- 1/2 cup unsalted cashews
- 2/3 cup unsweetened soymilk
- 1 cup pitted medjool dates
- 1/2 teaspoon vanilla extract
Method
- Preheat oven to 375 degrees.
- Lightly spray a large baking dish (I recommend 13"x 9") with non-stick cooking spray and set aside.
- Combine all ingredients in a high-speed blender and process until smooth, adding a small amount of non-dairy milk if necessary to blend.
- Pour batter into baking dish and bake for at least 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350 degrees.
- Let brownies chill completely before serving, preferably overnight in the refrigerator.
- Alternatively, you can bake the brownies at 300 degrees for 1 hour and then an additional hour at 225 degrees.
- Frosting: Combine ingredients in a high-speed blender and process until smooth. Note: it is not necessary to soak the dates for the frosting recipe.
