Good afternoon! As you know, I am a huge brownie fan! Brownies are one of my favourite treats and I love how versatile they are. You can make them from just about any ingredients and they still taste fudgey and delicious! These brownies are totally vegan, refined sugar free and incredibly healthy. Find the recipe below!
For 9 brownies, you’ll need:
For the brownie-
200g cooked kidney beans
100g soaked dates
200ml coconut milk or cream
2tbsp raw cacao powder
1 medium banana
3tbsp pure maple syrup or rice malt syrup
35g rice flour/buckwheat flour/spelt flour
2tsp baking powder
For the topping-
100ml coconut milk
1tbsp raw cacao powder
1tbsp pure maple syrup
A few sunflower seeds
A few pumpkin seeds
A few almonds
To make the brownies:
1. In a food processor, pulse together the kidney beans, banana and dates until they’re slightly blended.
2. In a saucepan, heat the coconut milk/cream until it starts to boil, add in the raw cacao powder and stir until it forms a warm chocolate milk.
3. Leave the milk to cool for a few minutes. Then pour it into the food processor.
4. Add the flour, baking powder and maple syrup/rice malt syrup to the food processor and blend until the mixture is a smooth batter.
5. Pop the brownies on a lined square baking tray and bake in a pre-heated oven at 175’C for 10 minutes.
6. Make the sauce in the meantime. Heat the milk together with the maple syrup, cacao, and arrowroot until the chocolate sauce thickens.
7. Chop up the pumpkin seeds, almonds and sunflower seeds into fine chunks. After 10 minutes of baking the brownies, spread the seed mixture on top of the half baked brownies and cook the brownies for a further 20minutes (or until cooked through).
8. Take the brownies from the oven and leave to cool in the fridge for at least 15minutes.
9. Spread the pre-made chocolate sauce mixture on top of the brownies and set in the freezer for at least 30 minutes.
10. Remove brownies from the freezer, slice and enjoy! Keep refrigerated for best results.