Mini Brownie Tart Moist & Chocolatey

Name: Mini Brownie Tart Moist & Chocolatey
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon ground flaxseed; 1½ tablespoons coconut oil; 1 cup plus 2 tablespoons (200 g) cooked and drained black beans; ⅓ cup (25 g) unsweetened cocoa powder; 3 tablespoons muscovado or brown sugar; 3 tablespoons muscovado or brown sugar; 1 teaspoon baking powder; Pinch of salt; 1¾ ounces (50 g) vegan chocolate; 2 tablespoons natural peanut butter; 1 tablespoon almond butter

Preparation info

Makes
one 6
inch

Difficulty
Easy
Ready in
55 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Calling all chocoholics! Our incredibly moist brownie tart, swirled with a rich peanut-almond cream, is incredibly chocolatey—and entirely flourless.

Ingredients

1 tablespoon ground flaxseed
1½ tablespoons coconut oil
1 cup

Pie
Vegan
Gluten-free

Method

Preheat the oven to 350°F (180°C). Line a 6-inch (15 cm) springform pan with parchment paper.
Stir 2 tablespoons water into the flaxseed in a small bowl. Cover and set aside for 10 minutes.
Melt the coconut oil. Transfer to a food processor.