black beans brownie
yes, right. this brownie is based on beans, and that's a perfect dessert for those who want to try something new without white sugar, white flour and with big amount of useful stuff

- 1/5 cup (180 g) of boiled black beans (or you can use usual red beans);
- 20 pieces ( ~250 g) of dates;
- 3 eggs;
- 6 tablespoons of cocoa powder (desirably raw);
- 1/2 cup of vegetable milk (I had hazelnut one);
- 1/2 cup of olive oil (with neutral taste) or coconut oil;
- 50 g (about 1/2 cup) of almond flour;
- 50 g of oat (or buckwheat, and I added both) flour;
- 1 teaspoon of baking soda;
- pinch of salt;
- 1 handfull of walnuts, sunflower seeds (on wish)

- 6-8 dates;
- 1 avocado;
- 3 tablespoons of strong coffee or almond paste;
- 3 tablespoons of cocoa powder;
- 3 tablespoons of coconut oil

Heat up the oven to 180C and make a dough:
Blend dates and boiled beans in a blender or food processor, then add eggs, milk, flour, baking soda, salt. Blend everything together.
In the end add pieces of walnut and mix with a spoon. The bigger the pieces the crunchier they sound.
Put the dough on a tray covered with parchment paper and bake in the oven for 30 minutes.
Once the brownie is baked remove it from oven and let cool down.
Blend all ingredients in the food processor until smooth. Taste and if you miss sweetness add more dates or chicory syrup, or if you want a richer taste add more cocoa.

Cover the cold brownie with glazing, cut and keep in the fridge.
My life hacks:
- oven should be pre-heated in advance;
- dates can be small and not expensive (they are sold in paper boxes in supermarkets), but not yellow and not covered with wax. Before cooking soak dates in water and don't forget to remove seeds before blending;
- avocado should be ripe and soft;
- we add coffee to remove the taste of avocado. You can also add almond oil. It will be very tasty;
- if you have no black beans you can use red ones, but the color of brownie in this case will be less intense.
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