Prep time: 15 mins
Total time: 40 mins
Chocolate beanie brownies
Black beans are the secret ingredient that make these brownies nutritious, satisfying and extra fudgy.
snack, healthy dessert
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free option, nut free option, soy free, super easy, party food, entertaining, picnic, baked
3 Medjool dates, roughly chopped
5 tbsp boiling water
½ cup plain wholemeal flour
1 tsp baking powder
3 tbsp cacao nibs
⅓ cup toasted and chopped hazelnuts
1 x 400g can black beans, drained and rinsed
2 ripe bananas (about 150g), peeled and sliced
4 tbsp raw cacao powder
Place the dates in a bowl and add the boiling water. Set aside for 10 minutes to soften.
Meanwhile, preheat the oven to 18o degrees celcius. Line a square baking tin (18 x 18cm) with baking parchment.
Sift the flour and baking powder into a large bowl, returning the husks after sifting. Stir in the cacao nibs and hazelnuts.
Tip the dates and their liquid into a food processor or blender along with the beans, bananas and cacao powder. Blitz together until smooth, scraping down the sides of the bowl or jug a couple of times to catch every last bit.
Add the puree to the flour and gently fold together, until well combined with no obvious lumps. Don’t overmix or beat it or you’ll end up with a flat, cakey brownie.
Pour the batter into the prepared tin and level it out with a spatula. Bake for 25 minutes, or until the tip of a knife inserted in the middle comes out clean.
Set aside to cool completely in the tin, then turn out and cut into 8 squares. If not eating straight away, store in an airtight container in the fridge for up to 3 days
For a gluten free option use wholemeal gluten free flour.
For a nut-free option, omit the hazelnuts.
Substitute raw cacao for cocoa.
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