Gluten-, refined sugar-, oil-free Mocca black bean brownies with red curants

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My favourite smoothie is a cacao & mocca & raspberry combination. The flavours marry eachother like a dream. Chocolate and coffee with a fresh tartness from the berries is a match made in heaven. Therefore the creation of this goodness! If you just want a normal amazing black bean brownie just skip the currants and coffe and voilà! Delicious!

Chocolate + mocca+ tart fruit = heaven!!

Enjoyyy! ❤

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Divine Mocca black bean brownies with red curants

[Vegan, whole food, refined sugar-, gluten-, grain-, oil-free, fruit sweetened]

Prep time: 20 minutes     Cook time: 15-20 minutes     Total time: 40 minutes

Servings: 20 brownies

Ingredients

  • 12 pitted dates / 80-90g (preferably rather dry )
  • 4 tbsp of honey or liquid sweetener of your choice
  • 1 tbsp instant coffe granulates
  • 1 container of black beans (à 240g)
  • 4 free range organic eggs
  • 1 tbsp of coconut oil
  • 1 dl / 2/5 cups / 7 tbsp of cocoa powder
  • 1/2-1 tsp vanilla powder
  • 1 tsp baking powder
  • A pinch of salt
  • 1-2,5 dl / 1/2-1 cup red currants or sour berry/fruit of choice (lingon berries or cranberries work just as good!)

Directions

  1. Preheat the oven to 175°C  / around 350°F.
  2. Mix the dates and honey in a food processor until smooth. Add a tsp. of water or more if needed to blend properly.
  3. Drain and rinse the beans properly. Add them to the food processor and mix until smooth.
  4. Add in the eggs and coffe and mix so until combined.
  5. Now add in the rest of the ingredients; the coconut oil, cocoa powder, vanilla powder and baking powder. Mix until everything is combined.
  6. Line a baking tin with baking paper or grease it. Pour the mixture into the tin and flat it out. Put it in the oven for 15-20 minutes depending on the tin you’re using.

My baking tin is 28×16 cm / 11×6,3 inches. You can of course use tins that are different sizes but you might need to adjust the baking time.

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