Last weekend the first Superfood Day, a workshop series that covers topics from cold-pressed juices to vegan superfoods, the paleo lifestyle, spring & filter water as well as the differences between raw and roasted cacao, took place at the speciality food store/cafe LIV in Berlin, Prenzlauer Berg.
Benjamin Joon initiated this wonderful event and his ability and sensibility to bring a bunch of professional, motivated and passionate people together to create a platform to share their stories, approach, work and coaching techniques around the body, mind & soul concept, was another proof how much potential there is around here and that people are truly interested in learning more about “holistic health”.
It made me really happy to be part of this event to share my story about the search for the best (raw) chocolate around the world and feed the sweets-craving participants my newest creation…
Like always, this wasn’t a long term planned and tested dessert…it basically just happened.
I stumbled upon an Italian cake recipe many years ago which was made with chickpeas (not chickpea flour but cooked ones, like a hummus cake…but that sounds gross so lets not call it like this) and I was intrigued first but then I made a similar one, basically a moist chocolate (bean) cake which I served in a fine dining restaurant and it was a total hit (and no one noticed the hummus-iness).
Then I read about this mouth-watering Black Bean Cookie recipe from Sarah Britton on her blog My new roots and decided that it’s time to make a batch of vegan and gluten-free brownies with the “exotic” addition of the black beans (which luckily also add huge health benefits).
The bioflavanoids in the skin (antioxidants that promote better eyesight, cardiac health and strengthen the immune system) raise these to the superfood level.
Packed with protein and fiber, they’re good for energy, maintaining blood sugar levels, and digestion.
Fudgy Double Chocolate Chip Black Bean Brownies
1.5 cups (220 g) cooked black beans
125 g (vegan) butter or coconut oil
2 Tbsp chia seeds, ground into flour and soaked in 8 Tbsp hot water for 10 minutes
100 g mascobado or coconut sugar
3 Tbsp (raw) cacao powder
2 Tbsp cashew, hazelnut or almond butter
60 g spelt flour OR 100 g ground almonds (to make it gluten-free)
200 g chocolate chips OR a good quality chocolate bar, roughly chopped
(I used the 70% from Original Beans but you can use any dark chocolate of your choice)
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract or the seeds of one vanilla pod
1 espresso shot (optional)
good pinch of salt
Pre-heat the oven to 180°C.
Melt the butter or coconut oil with half of the chocolate over a double boiler.
Transfer into a food processor and add alongside the black beans, chia gel, nut butter, sugar, cacao powder, espresso if using, vanilla extract and salt.
Blend until smooth.
Add the flour or ground almonds, baking soda & powder and mix again for 5 seconds.
Fold in the rest of the chocolate chips and pour into a square baking dish (approx. 15 x 25 cm), lined with parchment paper.
Bake for about 30 minutes (you want it to be a bit under-baked, so your knife shouldn’t come out fully clean when you check).
Cut into squares while still hot and let it cool for 20 minutes before you tuck in.
Tastes great warm with a scoop of (vegan) vanilla ice cream on top