This recipe was inspired by my search for delicious vegan brownies and my desire to finally use up the carob powder I’ve had in my fridge for way too long. Due to having various other odds and ends in my fridge, this turned out to be a rather elective recipe. Never fear, it tastes spectacular. I like the slight caramel taste carob powder lends to this treat. I can’t wait to try this with cocoa powder to continue striving for that ultimate brownie experience.
½ cup cooked black beans
½ cup cooked garbanzo beans
¼ cup raw almonds
¼ cup hemp seeds
2 tablespoons ground flax seeds
½ cup sugar
1 cup carob powder
¼ teaspoon salt
½ cup vegetable oil
½ tablespoon vanilla extract
½ cup brewed coffee (less if you used a wet sugar)
Let oven warm up to 325° F. Prepare a 9×9” baking pan with oil and set aside.
Add beans, nuts and seeds to food processor. Process until a paste forms. Add the rest of the dry ingredients and process until uniform. Add wet ingredients and process until smooth; don’t be afraid to let it go awhile. Pour into prepared pan and put in oven. Cook until it doesn’t jiggle and a toothpick inserted into the center comes out with only crumbs (and not raw batter), about 35 minutes.
Remove from oven and if you can stand it, let it sit for a day or so to let the flavors develop.