2Tbspspinach puree'2 cups water + 2 handfuls fresh spinach
FOR THE BROWNIES
Preheat the oven at 350F/170C. Rinse the black beans very well under running water
In a food processor add the black beans, the cocoa powder, the quick oats, the cocoa sugar and cocoa oil, the vanilla extract and the baking powder.
Close and mix for few minutes. It is very important that you use a food processor, you need to blend the ingredients very well until completely smooth.
Move the chocolate mix in a medium bowl and add the chocolate chips. Mix gently.
Fill with the batter two 6x6 baking pans or a long rectangular one. You can choose the baking pan shape that you like, just keep in mind that you will need to cut out tiny triangles.
Bake at 350F/170C for 25 minutes
Let the brownies cool down for 10 minutes
Remove the brownies from the pan and cut them in small triangles. I made 12 small triangles.
Cut a festive colored paper straw in half
Gently insert the paper straw in the center of the triangle forming a nice cute tree
Decorate the tree with the green frosting and some sugar decorations.
GREEN DYE FREE FROSTING
Boil two handfuls of fresh spinach for 20 minutes
Drain and transform the spinach in a smooth puree using either an immersion blender or a food processor. You will need only 2 Tablespoons of spinach puree for the frosting. You can either freeze the leftover quantity for future recipes or mix it with some ricotta cheese and create a nice green dressing for your pasta (that's what I did!!).
In a medium bowl add the butter (soft, at room temperature) and using a whisk create a smooth cream
Add 2 tablespoons of spinach puree. You can add more if you want a deeper green.
Slowly add the powdered sugar and whisk until completely smooth.
Fill a pastry chef bag or a plastic bag with a tiny hole in one corner with the frosting and have fun with the decoration!!