Sweet and simple - they’ll never know you’ve used black beans instead of butter and dates instead of sugar in these tasty brownies with a healthy twist.
Makes roughly 10 portions
400g black beans, rinsed and drained
5 fresh medjool dates, pitted
¼ cup water
1 egg, lightly beaten
⅓ cup extra virgin olive oil
1 tb honey or maple syrup
1/3 cup almond meal
1 tsp vanilla extract
1/3 cup cacao powder, extra for garnish
1 tsp baking soda
1/3 cup pistachio nuts
Preheat oven to 180 °C. Line a square tin with baking paper. Set aside.
Place dates, water, black beans, oil and honey in a high-speed blender and process until mixture is smooth. Transfer to a mixing bowl.
Add almond meal, baking powder, vanilla extract, cacao and egg. Pulse until combined. Gently fold through the pistachios.
Spread mixture into prepared tin and smooth surface. Bake for 25 minutes. Allow to completely cool for before slicing.
Dust with cacao powder before serving.
Tip: Best kept in the refrigerator and can store up to 4 days.