Valentine's Day is this week and what better way to say I love you than with brownies? Megan Evans made some healthy brownies with an ingredient you'd never think of — lentils! She took them to the Extra Butter crew to see if they could guess what's in them!
They sampled the brownies with tahini (made from sesame seeds) but you can substitute that in your kitchen with any nut butter.
- 1 1/2 cups or 1 can (15oz) of lentils
- 1 cup coconut sugar
- 6 tbsp cacao powder
- 5 tbsp tahini (or nut butter*)
- 3 tbsp ground flax seed
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1/3 cup dark chocolate chips
INSTRUCTIONS: Preheat oven to 350°
Line a 9x9 pan with parchment paper and set aside.
Drain and rinse lentils. Place them in the food processor and blend until they've all broken up.
Add the coconut sugar, cacao powder, nut butter, ground flax and vanilla to the mixture, blending all together.
Add the vinegar and baking soda, blending until everything is combined well.
Last, add the dark chocolate chips and either mix or pulse until they've mixed around.
Pour the brownie mix into the lined pan, making sure to smooth it out evenly with a spatula. NOTE: To get the swirl on top, drizzle with *tahini or nut butter and then swirl with a toothpick or knife.
Bake brownies for 30 minutes.
Allow them to cool before serving. Store in an air-tight container in the refrigerator up to 5 days.
*NOTE: You can use almond butter, peanut butter or cashew butter in place of the tahini. If using peanut butter, they'll taste more like chocolate peanut butter brownies.
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Love this article? Catch more of Megan Evans on Morning Blend: Extra Shot, weekdays at 11 a.m. Read more about Megan, here.
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