These are great and chocolatey, and are made in a matter of minutes! With beans as the base, they are high in fiber and antioxidants. Coconut butter lends a creaminess and richness to the brownies, besides contributing beneficial oils. These chocolatey treats could be made with just cocoa or carob powder, but I’ve combined them because cocoa powder gives a true chocolate flavor and the carob powder (being naturally sweet) allows us to use less sweetener and contributes minerals, antioxidants, fiber and protein. Molasses is optional, but I like to include it because it increases the calcium and iron and deepens the flavor of the chocolate.
2 cans black beans*, rinsed and drained well
1/2 cup coconut butter
1/2+ cup agave, honey or maple syrup
opt: 1 Tbsp. molasses
1/2-3/4 cup cocoa powder
1/2 cup carob powder
1/4 tsp. sea salt
1 cup chopped walnuts
Process all ingredients (except for walnuts) in a food processor until smooth. Mix in walnuts and then spread into a small to medium rectangular baking pan. Pop in the refrigerator (or freezer) for at least half an hour before slicing and serving. Refrigerating it allows the coconut butter to firm up the mixture a bit. Many have reported that they like to cut the bars into bite-size pieces and store them in the freezer. They then pop them out one-by-one to enjoy straight from the freezer. They seem so decadent, but we all can review the ingredients and know how wholesome they are.
* or 3 cups cooked beans- black and aduki are especially good for this purpose, but you can try another variety.