Lentil and Dark Chocolate Brownie by @le.renard.et.les.raisins

49 min

12 servings

🍫

150 g

Dark chocolate

🫘

140 g

Red lentils

🌰

45 g

Almond flour

🫗

45 ml

Oil

🍁

30 ml

Maple syrup

🌱

140 g

Sesame paste

🌽

20 g

Cornstarch

🍫

1 tbsp

Unsweetened cocoa powder

🫙

1 tsp

Baking powder

🧂

1 pinch

Salt

🍫

50 g

Chocolate chips

🌰

100 g

Walnuts

💧

150 ml

Boiling water

  1. Rinse
    • Red lentils
    • Boiling water

    Rinse the red lentils in clear water, then cook them in a small amount of boiling water for 10 to 15 minutes, until tender.

  2. Drain
    • Red lentils

    Drain the cooked lentils.

  3. Melt
    • Dark chocolate (dairy-free)

    Meanwhile, melt the dark chocolate using your preferred method (double boiler, microwave...).

  4. Preheat

    Preheat the oven to 180°C.

  5. Combine
    • Dark chocolate (dairy-free)
    • Red lentils
    • Maple syrup

    In a blender, combine the melted chocolate, the cooked and drained lentils, the maple syrup, the oil, the sesame paste, the almond flour, the cocoa, the salt and the baking powder.

  6. Blend

    Blend for a few seconds until you get a brownie batter.

  7. Pour
    • Boiling water

    Check the texture: if it is quite thick, pour in the boiling water, starting with 100ml then the rest if needed, and blend again.

  8. Add
    • Chocolate chips
    • Walnuts

    Add the remaining chocolate chips and the walnuts, mix with a spatula, then pour into a tin lined with parchment paper.

  9. Bake

    Bake for 28 to 30 minutes at 180°C.

Lentil and Dark Chocolate Brownie by @le.renard.et.les.raisins

49 min

12 servings

🍫

150 g

Dark chocolate

🫘

140 g

Red lentils

🌰

45 g

Almond flour

🫗

45 ml

Oil

🍁

30 ml

Maple syrup

🌱

140 g

Sesame paste

🌽

20 g

Cornstarch

🍫

1 tbsp

Unsweetened cocoa powder

🫙

1 tsp

Baking powder

🧂

1 pinch

Salt

🍫

50 g

Chocolate chips

🌰

100 g

Walnuts

💧

150 ml

Boiling water

Preparation Steps

  1. Step 1/9

    Rinse the red lentils in clear water, then cook them in a small amount of boiling water for 10 to 15 minutes, until tender.

    🫘Red lentils
    🧺Sieve
    🍲Saucepan

  2. Step 2/9

    Drain the cooked lentils.

    🫘Red lentils
    🧺Sieve

  3. Step 3/9

    Meanwhile, melt the dark chocolate using your preferred method (double boiler, microwave...).

    🍫Dark chocolate (dairy-free)

  4. Step 4/9

    Preheat the oven to 180°C.

  5. Step 5/9

    In a blender, combine the melted chocolate, the cooked and drained lentils, the maple syrup, the oil, the sesame paste, the almond flour, the cocoa, the salt and the baking powder.

    🍫Dark chocolate (dairy-free)
    🫘Red lentils
    🍁Maple syrup
    🫗Oil
    🌱Sesame paste
    🌰Almond flour
    🍫Unsweetened cocoa powder
    🧂Salt
    🫙Baking powder

  6. Step 6/9

    Blend for a few seconds until you get a brownie batter.

  7. Step 7/9

    Check the texture: if it is quite thick, pour in the boiling water, starting with 100ml then the rest if needed, and blend again.

    💧Boiling water

  8. Step 8/9

    Add the remaining chocolate chips and the walnuts, mix with a spatula, then pour into a tin lined with parchment paper.

    🍫Chocolate chips
    🌰Walnuts
    🥄Spatula
    🍳Baking tin
    📜Parchment paper

  9. Step 9/9

    Bake for 28 to 30 minutes at 180°C.

    🍳Baking tin

Composition

Ingredients

Types

Sweets, Legumes, Nuts, Fats, Seeds, Starches, Baking, Condiments, Spices, Liquids

Ingredients

Dark chocolate, Red lentils, Almond flour, Oil, Maple syrup, Sesame paste, Cornstarch, Unsweetened cocoa powder, Baking powder, Salt, Chocolate chips, Walnuts, Boiling water

Notes

Dark chocolate (dairy-free), Red lentils (dry weight, before cooking), Almond flour (or hazelnut or peanut flour), Maple syrup (or agave syrup), Sesame paste (or peanut, almond or hazelnut butter), Unsweetened cocoa powder (heaped tablespoon), Walnuts (optional), Boiling water (optional, up to 150ml, or very hot plant-based milk, added only if the batter is too thick)

Allergens

Soy, Tree nuts, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

232 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 20g, Fat: 15g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Iron: 2.2mg, Magnesium: 45mg, Calcium: 60mg, Zinc: 1mg, Potassium: 220mg, Sodium: 90mg

Vitamins

Vitamin E: 1.5mg, Folate: 35µg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

20 minutes

Cooking

29 minutes

Overall

49 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sieve, Spatula, Baking tin, Parchment paper, Saucepan

Appliances

Blender, Oven, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday, Healthy Snacking

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Moist, Gooey, Dense

Flavors

Chocolatey, Sweet, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (in an airtight container,once fully cooled), freezer : up to 2 months (wrapped individually,in an airtight container or freezer bag), room temperature : 1-2 days (in an airtight container,away from heat and light)