2 15-ounce cans low-sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam
1 tablespoon pure vanilla extract
¼ cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
¼ teaspoon sea salt
Instructions
Preheat your oven to 350ºF and grease an 8x8-inch baking pan.
Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
Pour into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-raspberry-protein-brownies