By Alexa Gray
1 cup (240 ml) cooked black beans
2 tablespoon olive oil (or coconut oil from ojio)
2 tablespoon nut butter (we used organic sprouted almond)
2 tablespoon almond milk (or any plant milk)
1/2 cup (120 ml) coconut palm sugar (you can add less or more sugar depending on how sweet you like it)
6 tablespoon ojio raw cacao powder
2 tablespoon rose hip powder (can be substituted with some rice flour and cinnamon)
1 teaspoon baking powder
1/2 teaspoon sea salt
Add one packet of four sigma reishi (heart opening super food)
1/4 cup melted coconut oil
1/2 cup cacao powder
1/4 cup maple syrup
1. Preheat oven to 350°F/180°C.
2. Rinse the beans well in cold water and drain.
3. Add beans to a high powered food processor together with the oil, nut butter and milk.
4. Blend until smooth.
5. In a separate bowl, blend your sugar, cacao powder, rose hip powder, baking powder and salt. Then add to your high speed blender. Blend very well. Bake for ~20 minutes (they should still be a little soft when you remove them from the oven). Let them cool completely.
6. Combine all frosting ingredients in a food processor and blend until smooth.
7. Frost brownies and enjoy! You can also sprinkle coconut flakes on top!
* recipe inspired from Green Kitchen Stories
About The Author:
Alexa Gray is a passionate health coach, wellness educator and natural health writer committed to teaching practical tools for ultimate wellbeing. Through her colorful blog SuperFoodSuperLife.com, she shares great products, restaurants, artisans and literature that are close to nature, made with compassion and revitalize the spirit. A trained fine art photographer based in L.A., Alexa loves behind the scenes interviews with natural product pioneers, which inspire her readers with informative stories from the front lines of the healthy lifestyle movement. Alexa is a certified holistic health practitioner and certified raw foods nutritionist.