Wine and chocolate – an unusual and surprising pairing that only a structured wine manages to exalt such as, for example, Collezione di Famiglia – Valpolicella Ripasso Superiore Dop, with a soft and well balanced tanning. Here, we will see it paired with an easy and tasty vegan recipe – black bean brownies.
• 750 gr cooked Borlotti beans
• 1/2 glass melted coconut oil
• 3/4 glass melted peanut butter
• 1/2 glass maple syrup
• 1/2 glass millet or rice flour
• 100 gr 70% cocoa dark chocolate
• 1/2 glass unsweetened cocoa powder
• 1/tbsp bicarbonate of soda
• 1 tbsp powdered yeast
• 1 pinch of salt
Preheat the oven at 180°C. Put the beans, melted peanut butter, syrup and coconut oil in a blender and blend at high speed until you obtain a smooth cream. Add the flour, cocoa, salt, bicarbonate and yeast through a sieve. Mix well to incorporate all the ingredients.
When the mixture is ready, transfer it to a rectangular tin with a silicone spatula. Bake for approximately 35 minutes.
Do the toothpick test. If ready, leave to cool so it will be easier to cut!
When your brownies have cooled down, cover them with a chocolate ganache.
All recipes are available on the Chef La SanaMente Cucina Naturale website: https://lasanamente.it/.