- 1 cup black beans (soaked for 1 day and cooked)
- 1 cup chickpea flour
- 2 tbsp vanilla essence
- 1 tbsp baking powder
- 2 tbsp of bitter cocoa
- 150g of vegan cocoa paste or melted chocolate
- ⅓ tza of agave
- Chocolate ganache icing
- 50g chocolate
- 50g coconut milk
Process the black beans and add the cocoa paste.
Little by little add the flour, vanilla essence, agave, cocoa and cocoa powder. Bake.
Pour everything into a square mold, previously oiled and cook at 170c for 15′.
For the ganache, heat the coconut milk and pour over the chocolate. p>
Mix well and set aside.
Once the brownies are cold, unmold and decorate with the ganache.