Ingredients
Units
Scale
- 1 can black/kidney beans (15 oz)
- 1/2 cup raw cacao powder
- 1 tsp pure vanilla extract
- 1/3 cup coconut sugar (take less if you want to cut sugar)
- 1/8 cup pure date syrup (alternatively use 3 pitted dates)
- 1 tsp baking powder
- 2 flax ‘eggs’ (mix 2 Tbsp flax meal with 6 Tbsp warm water)
- 1/3 cup walnut pieces
- pinch Himalayan salt
- 1/4 cup melted coconut oil
- 2–3 Tbsp vegan dark chocolate chips (optional)
Instructions
- Preheat the oven to 175°C.
- Drain and rinse the kidney beans. Place the beans and the rest of the ingredients (except for the chocolate chips) in a high-speed blender and mix until combined.
- Line a brownie tin with parchment paper and pour in the dough mixture.
- Spread the dough evenly and place the chocolate chips on top.
- Bake for about 30 minutes at 175°C and let cool down before cutting into squares.
Description
Make about 20 bars (depending on cutting size)