These brownies can be stored in a covered container in the refrigerator for up to one week.
- 2 cups canned no-salt-added or low-sodium black beans, drained
- 1 1/4 cups pitted dates
- 2 tbsp raw almond butter
- 1 tsp pure vanilla extract
- 1/2 cup natural, nonalkalized cocoa powder
- 1 tbsp ground chia seeds
Preheat the oven to 200 degrees F. Combine the black beans, dates, almond butter and vanilla in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Pour into a very lightly oiled 8-x-8-inch baking pan. Bake for 90 minutes. Cool completely before cutting into small squares. Makes 16 squares.