CACAO BLACK BEAN BROWNIE
These decadent brownies are sweet, fudgy and will win over the fussiest of eaters. Filled with good-for-you, high-fibre ingredients these brownies will make your heart and your tastebuds happy.
WHAT YOU'LL NEED
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½ cup dry black beans, pre-soaked and cooked (1½ cups cooked)
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¾ cup pitted dates
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¾ cup wholegrain rolled oats
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½ cup soy milk
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3 tbsp peanut butter
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½ cup cacao powder
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1 tsp vanilla extract
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1 tsp baking powder (aluminium free)
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½ tsp baking soda
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Unsalted pistachio nuts, finely chopped (optional)
LET'S GET BAKING
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Preheat the oven to 180°C.
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Soak the dates in boiling hot water for 10 minutes, then remove the dates and keep ¼ cup of the water.
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Soak the oats in the soy milk for 10 minutes, allowing for complete absorption.
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Add the black beans, dates (and water), oats, peanut butter, cacao powder, and vanilla essence to the food processor, and process just until smooth.
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Add the baking powder and baking soda; process just until combined.
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Transfer the mixture to a baking pan with parchment paper (or use a silicone cake pan), spreading the top out evenly.
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Sprinkle with pistachios, if using.
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Bake for 15-17 minutes, until slightly cracked at the top and slightly firm inside but still quite gooey.
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Remove from the oven, allow to cool in the pan for at least 15 minutes. Transfer to a cooling rack and let cool completely before slicing.
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Keep in an airtight container in the fridge for up to 5 days.
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