FLOURLESS KIDNEY BEAN BROWNIE
Prep: 15 mins
Cook: 40 mins
Nutrition per serving:
31g Carbs 7g Protein
What you need :
•17 oz. (500g) tinned kidney beans, drained weight
•10 dates, pitted
•5 tbsp. cocoa powder, unsweetened
•5 tbsp. honey
•1 ½ tsp. baking powder
•3 tbsp. coconut oil
•10 prunes, chopped
•3.5 oz. (100g) dark chocolate (75%)
•4 tbsp. almond milk
What do you need to do :
Preheat the oven to 350°F (180°C). Line a 8x12 inch (20x30cm) baking tin with baking paper.
Rinse and drain the beans then place in a food processor along with the dates, cocoa, honey and baking powder. Blitz together.
Add in the eggs, coconut oil and bananas and blend until smooth. Finally add chopped prunes and mix with a spoon.
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.
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. Once the brownie has completely cooled, pour the glaze over the top and allow a few minutes to set.