This Christmas, Vogue Nederland has gathered 5 women who are food experts to share a recipe that would together make up this year’s “Vogue NL Christmas Dinner” (or in Dutch: Vogue Kerst Diner)
I was asked to submit the dessert.
Here you can find the recipe in English for the vegan Black Bean Brownies by Lonneke for Vogue Nederland:
- a can of black beans, rinsed. (about 240 gr of black beans after draining them)
- 2 teaspoons broken flaxseeds
- 4 tsp water
- 10 gr raw cocoa powder
- 40 gr oatmeal flakes
- ⅙ tsp salt
- 75 gr sweetness (I used a mix of 40 gr of maple syrup and 35 gr of agave syrup)
- 20 gr coconut oil
- 20 gr cacao butter
- 1½ tsp vanilla extract
- ½ tsp baking powder
- 130 gr chocolate chips or small pieces of chocolate of your choice
- 4 table spoons of shredded coconut
- mint leaves
- frozen blue berries
- half a cup of beet juice
- Heat oven at 180C (about 350F)
- Mix the broken flaxseeds with the water until it becomes a jelly
- Mix all other products in a mixer except the chocolate chips.
- Afterwards mix in the chocolate chips in the dough with a spoon
- Pour the dough into a non stick or buttered up baking pan and preferably make a ½ inch thick layer of dough.
- Bake it in 15-18 minutes.
- Let it cool a bit and cut the brownie into squares.
- Pour a bit of coconut flakes on top, which will make it look a bit like Winter.
- For the sauce in the picture I mixed a bit of beet juice and frozen blueberries and warmed it for a second so it mixes. I poured it on the plate with a spoon in a pattern.
- For decoration you can use a small mint leaf.
- Serve with a scoop of organic ice cream, like vanilla ice cream.