Who hasn’t heard of weed brownies? Brownies are one of the most iconic edibles of all time, and who doesn’t love a rich, moist, chocolatey treat?
But when we’re using cannabis to treat our ailments, we need to be mindful of all areas of our health. Cannabis is not a magic wand we can wave and have all our health issues disappear. Diet /nutrition and exercise play a huge role in our body’s ability to heal itself, so why would we ingest our medication in a form that does more harm than good? For that reason this recipe is made with raw cacao rather than processed chocolate chips, and free of carcinogens like dairy.
PS: If you use unmedicated oil, this is a fantastic recipe to sneak some vegetables into picky-eaters if you have little ones.
Black Bean CannaBrownies
- 15 oz canned black beans (well rinsed and drained)
- 2 tbsp flax or chia seeds
- 6 tbsp water
- 1/4 cup medicated cannabis oil
- 3/4 cup raw cacao powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract (not artificial)
- 1/3 cup maple syrup or agave nectar
- Preheat oven to 350 degrees F (176 C).
- Lightly grease a 12-slot standard size muffin pan. Make sure you’ve rinsed and thoroughly drained your black beans at this point.
- Prepare “eggs” by combining your flax or chia seeds with the water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes until they take on the goopy consistency of raw eggs.
- Add remaining ingredients (except toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
- Evenly distribute the batter into the muffin tin.
- Optional: Sprinkle with crushed nuts or coconut.
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
(Adapted from Minimalist Baker)
This recipe first appeared on The Cannaisseur’s YouTube channel and was republished in Cannabis Digest‘s Spring 2017 Issue