115oz Canorganic black beans, drained and rinsed well
⅓cupgluten-free quick oats
⅓cuporganic agave, maple syrup, or date syrup
¼cupcup organic coconut oil
2tbspvanilla extract or ½ vanilla bean seeds scraped from the pod
½tspteaspoon baking powder
1cupmini chocolate chips (use the allergy-free brand with no nuts, soy or dairy)
Preheat oven at 350F. Grease 8x 8” baking pan
In a blender or food processor, put all the ingredients except the chocolate chips. The batter needs to be well incorporated and ground up to a smooth consistency.
Scatter ½ of the chocolate chips on the bottom of the greased 8”×8” pan. Pour the batter on top of the chocolate chips. Scatter remaining chocolate chips over the top of the brownies.
Bake for 20 minutes. Let them cool for about 20 minutes before attempting to cut
TipWe used coconut cream instead of whipped cream to keep them dairy-free. Just chill the coconut cream overnight and add a touch of vanilla before you whip it up!MAKING THIS RECIPE?Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen