Flourless Decadent Bean Brownie
LEVEL
EASY
TIME
55 MIN
SERVES
12
NUTRITION
221
9g
7g
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
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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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