LIZZIE’S BEST BROWNIES
2 tablespoons flax seed meal
5 tablespoons water
15 ounce can organic black beans (drained and rinsed)
3 tablespoon melted coconut oil (plus more for greasing muffin tin)
3/4 cup unsweetened cocoa powder
pinch chipotle chili powder
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
heaping 1/2 cup coconut palm sugar
1 1/2 teaspoon baking powder
2 tablespoons pure maple syrup
1/2 cup shredded coconut
flakey sea salt (for garnish)
vanilla bean Ice cream
salted caramel sauce
Preheat oven to 350ºF. Prepare a muffin tin by lightly brushing with coconut oil. For a 12-cup muffin tin, only 9 of the cups will be used.
To the base of a food processor, add the flax seeds and the water. Pulse until combined and then allow to sit for 5 minutes to bloom.
Then, add the black beans, coconut oil, cocoa powder, chipotle chili powder, sea salt, vanilla extract, coconut palm sugar, baking powder and maple syrup. Puree until smooth, scraping down the sides to ensure everything is incorporated.
To the prepared muffin tin, evenly distribute the batter into only 9 of the cups. Sprinkle each with some shredded coconut and bake for 20-25 minutes, until the tops appear dry. The brownies should still have a fudgy center.
Allow to cool slightly, about 10 minutes, before carefully removing from the pan.
To turn them into a brownie sundae, serve with vanilla ice cream, salted caramel sauce, and toasted almonds on top.
Tip: serve with dairy free ice cream for a vegan dessert.