1 15 oz. canned no-salt added black beans, drained and rinsed
10 pitted medjool dates
1/4 cup cocoa powder
1/4 cup coconut oil
1 cup chocolate chips
2 Tablespoons sunbutter
2/3 cup walnuts, chopped
1 Tablespoon ground chia seeds
1 teasppon maca
1 teaspoon espresso powder
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
1 ripe avocado
1/2 cup of water
4 Tablespoons unsweetened cocoa powder
5 medjool dates
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine the black beans, dates, eggs, sunbutter, and coconut oil in a food processor or high-powered blender. Blend until smooth.
Add the cocoa powder, chia seeds, maca, espresso powder and vanilla. Pulse again until mixture is well combined.
Stir in walnuts and chocolate chips.
Spread evenly into a very lightly greased (I used coconut oil) 8×8 inch baking pan.
Bake for 20-25 minutes until the top has cracked slightly and the center has set.
Cool completely and apply frosting if desired. Cut into small squares.
Store in covered container in the refrigerator up to one week.
Blend ingredients in high-powered blender and spread evenly on top of the brownies.