From the Forks Over Knives companion book.

Ingredients
1.5 cups (1 can) salt-free black beans, drained and rinsed
10 Medjool dates, pitted (or 20 normal dates, pitted, or 1 1/2 cups date syrup)
2 Tbsp ground flax seeds
1 Tbsp alcohol-free vanilla extract
1/2 tsp caramel extract
1 tsp baking powder
1/2 tsp baking soda
1/2 cup raw or natural cocoa
3/4 cup barley flour
1 cup Sunspire nondairy grain-sweetened chocolate chips (optional)

Preparation

1. Preheat oven to 350F.
2. Put dates and 1 3/4 cups water in the bowl of a food processor fitted with the S blade and process until smooth. (If using pre-made date syrup, just pour the syrup into the bowl.) Pour in beans and process beans and date syrup until smooth. 
3. Add the flax seeds, vanilla and caramel extracts, baking powder, baking soda, and cocoa and process again.
4. Add the flour and pulse until just combined.
5. Stir in the chocolate chips.
6. Pour the batter into an 8x8-in square silicon baking pan.
7. Bake for 30 to 35 minutes until the middle does not jiggle and a toothpick inserted into it comes out clean.

Makes 8 brownies.