World Chocolate Day 2017: Vegan Salted Caramel Brownies

So it's the most wonderful time of the year once again...that's right, its World Chocolate Day!

Chocolate lovers across the globe are making the most of the day when anything goes, and we can eat as much chocolate as we like...right?

So today's recipe celebrates the finest ingredients and the finest chocolate, plus its egg, dairy AND gluten free; happy days! I'm so happy I came across this recipe on The Metro website, it's honestly so delicious, the brownies come out perfect every time...chewy, gooey, salty and so moreish! If you're constantly looking for vegetarian and vegan recipes, check out Sneaky Veg, her recipes are to die for!

It may sound completely mental to include black beans in this recipe, but they are what makes these brownies vegan friendly. The beans replace the flour, and the liquid from the beans replaces the eggs! Not so crazy after all!

Read on for the recipe...

Ingredients
1 x 400g tin of black beans
60ml black bean aquafaba (the liquid from the tin of beans)
75g vegan cocoa powder
100g soft brown sugar
3tbsp coconut oil
1tsp vanilla extract
1.5tsp baking powder
50g pecan nuts, chopped
200g dates
1tsp fine sea salt
2-3tbsp water

Method
Pre-heat your oven to 180C, grease a 20cm square cake tin and then line with baking paper.

First make the date caramel. Roughly chop the dates and place them in a food processor with the salt and pulse until sticky. Gradually add the water until you have a caramel consistency. Scrape out of the food processor with a spatula and set aside. Wash your food processor bowl and blade.

Drain the black beans, reserving the liquid as you will need this later. Rinse the beans then place into the food processor and pulse. Add 60ml of the black bean liquid (aquafaba), the cocoa powder, sugar, coconut oil, vanilla extract and baking powder to the black beans and pulse until well combined. Stir the chopped pecans into the mixture.

Place half of the brownie mixture into your prepared cake tin, and then spread the date caramel over the top. Cover with the rest of the brownie mixture and smooth the top.

Pop into the oven and bake for 20-25 minutes until the top begin to crack and the brownie is coming away from the sides of the tin.

Allow to cool in the tin, them remove, cut into squares and store in an airtight container.

Voila! One vegan-friendly chocolate brownie to treat yourself to this World Chocolate Day!

Happy baking,
Charley x

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