Cooked - Refined-sugar-free Turtle Brownies (gf)

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Refined-sugar-free Turtle Brownies (gf)

https://minimalistbaker.com/refined-sugar-free-black-bean-brownies/

Scan to open on your phone

Tip: click step to get into cook mode

11.0

1 15-oz can black beans ((well rinsed + drained // 1 15-oz can yields ~ 1 ½ cups drained))

2 Tbsp flaxseed meal ((to make flax eggs))

5 Tbsp water ((to make flax eggs))

3 Tbsp coconut oil ((melted // or sub other oil of choice))

¾ cup unsweetened cocoa powder ((I like Trader Joe's brand))

¼ tsp sea salt ((plus more for topping))

1 tsp pure vanilla extract

¼ cup coconut sugar

¼ cup maple syrup

1 ½ tsp baking powder

⅓ cup chopped raw pecans ((plus more for topping))

¼ cup unsweetened coconut ((plus more for topping))

¼ cup vegan chocolate chips ((I like Trader Joe’s brand // plus more for topping))

¼ cup date caramel*

Select all/reset

Preheat oven to 350 degrees F (176 C), and lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
Prepare flax eggs by combining flaxseed meal and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients (besides pecans, date caramel, coconut and chocolate chips) and puree - about 1-2 minutes - scraping down sides as needed. You want it pretty smooth.
Add pecans, coconut and chocolate chips and pulse to combine
Add the batter to the prepared muffin tin (mine only filled 11) and smooth the tops with a spoon or your finger. Then add 1 tsp date caramel to each brownie and carefully swirl with a toothpick or knife.
Top with remaining coconut, pecans, and chocolate chips. Then bake for 25-30 minutes or until the tops are dry and the edges start to pull away from the sides of the tin. I found mine took about 29 minutes.
Remove from oven and let cool for 20-30 minutes before removing from pan. They will be tender, so gently run a knife around the sides, and then lift out with a fork.
The insides are meant to be fudgy, so don't be concerned if they seem too moist. Enjoy with additional date caramel (optional, if desired). They would also be delicious with Coconut Whipped Cream, or Vanilla Bean Coconut Ice Cream!
Store completely cooled leftovers in an airtight container for up to a few days. Will keep in the freezer up to 1 month.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍫Brownies

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service