Recipe: Double-Chocolate Black Bean Brownie Bites Posted October 12, 2017 RECIPE BY CHEF INSTRUCTOR, OLIVIA Roszkowski NGI’s 40th Anniversary celebration featured many different delicious recipes, but the desserts were especially a hit among guests. These brownie bites were made by Chef Instructor Olivia Roszkowski and were included in the gift bags at the event. This recipe is a healthier alternative to your average brownie, but without refined sugars or flours and with boosts of fiber and protein from black beans and rolled oats. Read on for the recipe and make these bites for your next party or to have on hand for an afternoon snack! DOUBLE CHOCOLATE BLACK BEAN BROWNIE BITES (Yield: 12 1-inch squares) Ingredients: 1 1/2 cup cooked black beans 2 tablespoons cocoa powder 1/2 cup rolled oats 1/4 teaspoon sea salt 1/3 cup maple syrup 1/4 coconut oil, extra for greasing 2 teaspoons vanilla extract 1/2 teaspoon baking powder 1/2 cup bittersweet chocolate, chopped 5 Mejdool dates, pitted 12 foil-lined cupcake liners Procedure: Preheat oven to 350 degrees F. Grease a 12 by 12 inch baking dish with coconut oil, and the bottom with parchment paper. Add another layer of coconut oil. In a food processor, add the beans, cocoa powder, oats, sea salt, maple syrup, coconut oil, and vanilla extract and process for 8 to 10 minutes or until smooth. Add dates during the last two minutes, or so. Transfer mixture to a bowl, and fold in the baking powder and chocolate pieces. Press batter evenly into pan, and bake for 26 minutes, rotating after 18 minutes, or until slightly firm to the touch. Cool slightly, and cut into 12 1 by 1 inch squares. Place into cupcake liners to serve.