Peanut Caramel Sauce
Preheat your oven to 325 degrees F. Use a 9-by-9-inch pan and cut out parchment paper to line the bottom of pan. Grease parchment paper and sides of pan. Set aside.
Open and drain liquid from can of black beans. Rinse beans using a strainer. Once water is drained off beans, place in blender with 1/4 cup of coffee. Blend beans and coffee and use a spatula to scrape down sides of blender between blends. Blend until a smooth paste forms. Set aside.
Using a medium-sized bowl and sifter, measure dry ingredients (baking soda, coconut flour, and cocoa powder) through sifter. Mix in SugarLeaf and salt. Set dry mixed ingredients aside.
Lightly beat three eggs in large bowl. Add in applesauce, milk, vanilla, melted coconut oil, and bean mixture from blender. Stir wet ingredients together. Pour dry ingredients into wet and mix until incorporated, do not over mix. Pour batter into pan and bake in middle rack for 18 minutes, or until a toothpick comes out clean. Leave in pan to cool on counter. Then place in fridge for 20 minutes in pan. Once cold, remove from fridge, take brownies out of pan, and put on a cooling rack with parchment paper below for easy drizzle clean up.
Place peanut butter and oil into small saucepan. Put on low heat until coconut oil melts and peanut butter becomes runny. Depending on the brand of peanut butter, you might need to add a little more coconut oil (1/4 tsp. at a time). Add until mixture runs off spoon easily. Stir in Caramel Sweet Drops and drizzle over cooled brownies. Place on a hard surface and cut into nine squares. Refrigerate until ready to eat.
- Calories: 177
- Carbs: 12g
- Fat: 7g
- Protein: 7.8g
- Sodium: 67mg
- Sugars: 4g