Chocolate Lentil Brownies with Maple Syrup
Juicy chocolate brownies made from red lentils and silken tofu, sweetened with dates and maple syrup, completely without egg and butter. The legumes provide plenty of protein and make the cake an unusual, filling dessert.
By yumbelo · 2 servings · 50 minutes
Ingredients
- 150 g Red lentils, cooked
- 150 g Silken tofu
- 25 g Cocoa powder
- 60 g Dates, pitted
- 2 tbsp Maple syrup
- 2 tbsp Rapeseed oil
- 1 tbsp Flaxseed, ground
- 3 tbsp Water
- 30 g Potato starch
- 1 tsp Baking powder
- 40 g Vegan dark chocolate, chopped
- 1 pinch Salt
Method
- Cook the red lentils in plenty of water for about 15 minutes until soft, then drain and let them dry well.
- Soak the dates in warm water for about 10 minutes, then drain.
- Preheat the oven to 180 °C, top and bottom heat. Line two small baking dishes (about 10 cm) with baking paper or grease them.
- Mix the ground flaxseed with 3 tbsp water and let it sit for about 5 minutes until it thickens.
- Blend the lentils, silken tofu, dates, flaxseed mixture, maple syrup, rapeseed oil, cocoa powder and the pinch of salt in a blender or with an immersion blender until smooth.
- Stir in the potato starch and baking powder, then fold in the chopped chocolate.
- Divide the batter evenly between the two dishes and bake for about 20 to 25 minutes, until the surface feels firm and a toothpick comes out only slightly moist.
- Let the brownies cool in the dishes for about 15 minutes, then serve them lukewarm or cooled.