No-bake Brownie Batter. Dairy, soy, corn, egg free. vegan - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this No-bake Brownie Batter. Dairy, soy, corn, egg free. vegan! A quick and easy dinner that is ready in under 40 minutes!
You can cook No-bake Brownie Batter. Dairy, soy, corn, egg free. vegan with 8 Ingredients and 11 steps. See the following guide!
Ingredients for No-bake Brownie Batter. Dairy, soy, corn, egg free. vegan:
- 3 (15.5 oz) cans black beans.
- 3/4-1 cup Honey (local and raw) depending on your taste.
- ● or substitute.
- 1 1/2 cups Raw Sugar for the honey.
- 1/2 cup coconut oil or butter.
- 1/2 cup Coco (I used dark.).
- 1 tsp sea salt.
- 3 teaspoons vanilla extract.
Step by step how to cook No-bake Brownie Batter. Dairy, soy, corn, egg free. vegan:
- First you will need either a powerful blender or a food processor to make this recipe..
- Rinse and strain all the beans, put them in the processor and pulse them briefly..
- Put a portion of the chosen sweetener in the processor with the beans and blend. It will still be chunky. Add the rest of the sweetener and blend. ••(In the picture I was adding more honey at the end because it wasn't sweet enough. It is dark from the coco already being added.)••.
- The batter is still probably chunky at this point..
- Take half of the coconut oil or butter and add it to the processor. Blend.
- Add the coco powder, sea salt, vanilla and blend..
- The batter should be smooth at this point add the last of the oil/ butter..
- If you add all of the oil at the beginning of the blending process there's a chance that the beans will never break down all the way and you could have small chunks in your batter. It wouldn't be the end of the world but I really dislike having chunks in my batter..
- At the end of the process the text rule resemble that of chocolate pudding..
- You can eat the batter just the way it is or I like to mix in chocolate chips. I chose to use the chunks this time..
- You need to put it either in the refrigerator or if you're impatient like me in the freezer for the oil to cool and to set up. Once it does it will have a closer texture to a traditional brownie batter..
