Chocolate brownie bars with a fudgy black bean brownie topped with a creamy middle and chocolate ganache. Made with pantry ingredients, this recipe is vegan, gluten-free and refined sugar free, and such an elegant yet healthy treat.
Line loaf pan with parchment paper. I used a 8-inch by 4-inch loaf pan here.
Drain and rinse black beans
Add chia seeds to water and set aside for 10 minutes
Make brownie layer
Add ingredients to blender and process.
Spoon the batter into the loaf pan.
Bake for 25 minutes or until top is cracked. Allow layer to cool.
Make the middle layer
Add shredded coconut to a high speed blender, and blend for 3-4 minutes until it is a creamy butter. Pour in the coconut milk. Blend again. Then, taste test. Coconut butter is naturally sweet so I like it as is, but if you want it sweeter, by all means add a tsp or two of maple syrup and blend again. Pour onto the cooled brownie layer.
I set the pan into the refrigerator for 15 minute or so to allow the coconut layer to harden just enough to support the chocolate layer.
Make the chocolate top
Melt 1 cup dark chocolate chips and 1 tbsp oil in microwave at 60 seconds. Stir until all melted and pour on top of white layer.
Chill in the refrigerator for 1 hour or overnight. Cut into 8 squares and serve.
Store in a sealed container one day, then in the refrigerator for a week, or freeze for longer.