1 15-oz. can unsalted black beans (thoroughly rinsed and drained)
2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
3 Tbsp coconut oil (melted)
3/4 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pure vanilla extract
1/2 cup coconut sugar or stevia
2 tbsp vegan butter
3/4 cup icing sugar
2 tsp Unicorn Superfood Pink Pitaya powder
Add all ingredients to a blender or food processor and blend until smooth. Pour onto a cookie sheet lined with parchment paper and spread to about half an inch in thickness. Bake at 375 for 15-20 mins. Allow them to cool for at least 10-15 mins, then use a heart shaped cookie cutter to cut your shapes. In a bowl, cream together vegan butter, icing sugar, and superfood powder. Add 1 tbsp of almond milk and continue to add 1 tsp at a time until you reach your desired consistency. Top brownies with frosting and enjoy!
Have so much fun with this recipe, sunbeams! And I hope you all have a wonderful Valentine's Day. As always, be sure to tag me on Instagram if you try out this recipe for yourself. I love seeing your recreations.
Until next time, love and light!