Flourless Decadent Bean Brownie

LEVEL

EASY

TIME

55 MIN

SERVES

12

NUTRITION

CALORIES

221

FAT

9g

PROTEIN

7g

CARBS
31g
INGREDIENTS

Brownie: ​

17 oz. (500g) tinned kidney beans drained weight ​

10 dates, pitted ​

5 tbsp. cocoa powder, unsweetened ​

5 tbsp. honey ​

1 ½ tsp. baking powder ​

4 eggs ​

3 tbsp. coconut oil ​

2 bananas ​

10 prunes, chopped ​

​Glaze: ​

3.5 oz. (100g) dark chocolate (75%) ​

4 tbsp. almond milk ​

 

 

INSTRUCTIONS

Step 1

Preheat the oven to 350°F (180°C). Line a 8×12 inch (20x30cm) baking tin with baking paper. 

Step 2

Rinse and drain the beans then place in a food processor along with the dates, cocoa, honey and baking powder. Blitz together. 

Step 3

Add in the eggs, coconut oil and bananas and blend until smooth. Finally add chopped prunes and mix with a spoon. 

Step 4

Pour the batter into the prepared baking tin and bake for 40 minutes. Remove from the oven and place on a wire rack to cool. 

Step 5

To make the glaze: 

Break the chocolate into cubes and place into a bowl. Add in the almond milk and melt it in a microwave for 30-60 seconds. Alternatively place the bowl over a pan of boiling water and stir until smooth.

Step 6

Once the brownie has completely cooled, pour the glaze over the top and allow a few minutes to set. 

 

QUICK TIPS

You may use maple syrup as it is great natural sweetener and sugar alternative.

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Finished Results

FLOURLESS DECADENT BEAN BROWNIE 1
Add Creamy Avocado and Berry Smoothie for a healthier meal.
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