© rachel bonello naturopathy 2017

Reserve Creek, NSW, 2484

rachel@rbnaturopathy.com

0421207284 

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  • Rachel Bonello

Flourless Coffee & Walnut Brownies


Gluten free, refined sugar free, flourless chocolate brownies using black beans as the nourishing star ingredient.

These decadent chocolate brownies are so luscious it's hard to believe they're healthy...ish 😉 They tick all the boxes, gooey with crunch and super satisfying without all the nasties!


Ingredients |

4 cups of cooked black beans

250g grass fed butter, melted

4 free range eggs

100g raw cacao

200ml maple syrup

2 tbsp vanilla extract

1 shot espresso coffee (approx. 30ml)

150g walnuts, chopped



Method |

~ Pre heat oven to 160℃ and line a 20 x 24cm baking dish with unbleached baking paper.

~ Place the beans, eggs, cacao, maple syrup and vanilla extract and coffee into food processor or high speed blender and blitz until smooth.

~ Gradually pour in the melted butter whilst processing on low speed to avoid cooking the eggs.

~ Stir through chopped walnuts.

~ Pour into baking dish and bake for 40-45 mins or until cooked through.

~ Top with chocolate ganache for an optional bit of luxury 😉


To make Ganache |

~ Melt 1/4 cup of coconut oil and 1/4 cup of rice malt syrup together. Add 2-3 tbsp raw cacao and mix thoroughly, continue to mix until thickens up as it cools, then pour over brownie.

* You could also sprinkle with a pinch of sea salt flakes to give a salted chocolate spin.


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