Bizarre Love Triangle Brownies:
Coconut Crust, Black Bean Brownies & Macadamia Glaze
Coconut Crust:
- 4 cups fresh coconut flakes
- 1/2 cup butter, soften/coconut oil
- 3/4 cup Earth Circle Organics coconut sugar/organic cane sugar
- 1/2 tsp. sea salt
- 1/3 cup coconut flour
- 2 eggs
Preheat oven to 350 F. Cut out parchment paper for a 9x13 baking pan and lightly grease it with coconut oil. Mix all the ingredients together in a medium bowl. Pour into prepared pan and spread the mixture evenly around the pan. Press lightly, but firmly. Bake in oven for 20-25 minutes. Do not overbake it! Pull crust out of the oven and let it cool a bit while making the brownie batter. If the crust puffs up a little, take a knife and poke slightly to allow hot air to escape. Leave the oven at 350 F for the brownies.
Note: If you opt to use dried coconut flakes. Add 1/3 cup of butter or coconut oil into the mixture.
Black Bean Brownies:
- 4 cups cooked black beans
- 7 eggs
- 1/2 cup cocoa powder
- 1 1/4 cup Earth Circle Organics coconut sugar/organic can sugar
- 1/2 cup butter/coconut oil
- 1/2 cup coconut oil
- 2 Tbsp. vanilla
- 2 Tbsp. instant coffee opt.
- 1/2 tsp. sea salt
Rinse out black beans with water and let it drain completely. Pour into your blender or food processor and blend for a couple minutes. Add in eggs, cocoa powder, vanilla, instant coffee & sea salt. Melt and briskly stir the coconut sugar, butter and coconut oil together over low heat. Add in with the rest of the ingredients. Blend till smooth. The batter should be thick, but slightly soupy.
Pour the mixture over the coconut crust evenly. Bake for 45 minutes to one hour, or until the brownies are set. But don't overbake! Use a knife to test the brownies... it should come out clean.
Set aside and let it cool in the pan completely while making the macadamia glaze. For quicker results, put them in the fridge.
Note: You can use 2 cans of black beans instead of making it fresh and use instant grain coffee substitute instead of instant coffee.
Macadamia Glaze:
- 2 cups macadamia nuts, soaked & dehydrated
- 1/4 cup coconut oil, melted
- 2 tsp. vanilla
- 1/2 cup Earth Circle Organics coconut sugar/organic cane sugar
Store macadamia nuts in the freezer for at least a couple hours. Pour into food processor or blender and give it a whirl till it starts to clump together into a ball. While it is still going, pour in coconut oil. It should look runny. Turn off motor and add vanilla & coconut sugar. Blend it till completely smooth (several minutes). If you want it sweeter... add more coconut sugar. Pour the glaze into a seal tight jar.
Note: you do not have to soak & dehydrate the nuts, but you'll be missing out the benefits and improved flavor from this nourishing technique.
