Black Bean CannaBrownies

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.

CLICK HERE for Three Ways To Make Medicated Cannabis Oil!

A food processor full of brownie batter sits on a kitchen counter with various ingredients in the background.

PS: If you use unmedicated oil, this is a fantastic recipe to sneak some vegetables into picky-eaters if you have little ones.

Print Recipe
5 from 1 vote

Black Bean CannaBrownies

Prep Time10 mins
Cook Time26 mins
Cooling Time30 mins
Total Time1 hr 6 mins
Course: Dessert
Keyword: Brownies, Gluten-Free, Vegan
Servings: 12 Brownies
Author: Caelan Hart

Ingredients

  • 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

Instructions

  • 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

Author: Caelan Hart

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