No-bake black bean brownies with matcha cashew frosting (plant-based & gluten-free)
Evening babes, I hope you have had a great weekend? ♥
Mine was full of quality time with my family (we celebrated my aunts 50th) as well as some much needed time in my garden and greenhouse, I can’t wait to show you the result – I am so happy with my greenhouse! It is still a work in progress, but with my budget being really tight, then I am so proud of what I have accomplished with very little means. I will do a post on it asap.
After a long afternoon and evening in the garden on friday I had promised to share the recipe for these yummy brownies with you guys, but my computer kept freezing and after 2+ hours of trying I had to give up. I am really sorry about the delay, but better late than never right?! And I can promise you that these babies are worth waiting for ♥
The brownie recipe is inspired by the yummy chocolate truffles I posted last month and then I just had to top them with a vibrant and super creamy matcha cashew frosting – chocolate and matcha is just so good together!!
Make sure to check out more of my favorite healthified treats right here!
– Yields 9 slices
1 deciliter (about 0.4 cup) almonds
1 deciliter (about 0.4 cup) rolled oats
1 can of black beans (240 grams), drained and rinsed
3 deciliter (about 1.2 cup) pitted dates
1 teaspoon pure vanilla powder
4 tablespoons raw cacao
A pinch of sea salt
4 tablespoons coconut oil
Matcha cashew frosting
2 deciliter (about 0.8 cup) unsalted cashews, soaked for at least 6 hours
2 tablespoons lemon juice
1/2 teaspoon pure vanilla powder
1 teaspoon matcha
2 tablespoons pure maple syrup
1 tablespoon coconut oil
1/4 – 1/2 deciliter (about 0.2 – 0.4 cup) plantmilk
Dried cornflower petals for decoration – optional
Start by adding the oats and almonds to a food processor and pulse until it have turned to flour. Then add the rest of the brownie ingredients and pulse until you have a thick brownie batter. Pour the batter into a brownie pan lined with parchment paper and place it in the freezer for an hour or two to allow it to set.
To make the matcha cashew frosting you need to start by soaking the cashews in water for at least 6 hours. I usually soak them overnight. Then add the cashew and the rest of the ingredients to a food processor (add the milk a little at a time until you are happy with the consistency of the frosting) and pulse for 2-5 minutes until you have a thick, creamy and completely smooth matcha frosting.
Cut the brownie into 9 pieces, add the matcha frosting and decorate with a bit of dried cornflower petals if you’d like. Serve the brownies right away, enjoy ♥
Note: Keep the brownies in the freezer until just before serving. Store any leftover frosting in an airtight jar in the fridge (I love to add it to my breakfast bowls or pancakes), it can keep for 3+ days.