One Bowl Brownies
I've made my fair share of bean-based brownies and I adore the fudgy consistency, but hubby is more of a fluffy brownie kinda guy.
I set to work to make a version that ticked all the boxes; flour free (intolerances to take into account), low in sugar (but still taste epic), using whole food ingredients, easy, mess-free, rich AND fluffy.
Add some chocolate chips to the mix after blending if you want to make them extra decadent, or even ice them with chocolate ganache!
Ingredients:
1/2 cup kidney beans (drained and rinsed)
1/2 cup dates, soaked for 10 minutes in boiling water
4 Tbsp cashew butter (can use tahini or coconut butter)
4 Tbsp coconut milk
1/2 cup cacao powder
2 Tbsp coconut sugar
2 Tbsp tapioca flour
1/2 tsp baking powder
1/2 tsp baking soda
Directions:
Preheat oven to 180 degrees and line a 20cm x 20cm baking tray with baking paper.
Using a food processor, puree the beans, dates, cashew butter and coconut milk until combined and smooth.
Add cacao, sugar, flour, baking powder and baking soda and pulse until combined.
Transfer the mixture to the brownie tray and use a spatula to smooth the top.
Place in the oven for 20 minutes, then remove and let cool slightly before slicing. Enjoy warm with some coconut ice cream or yoghurt.
Cook for less time if you want a more fudgy consistency. You can also ice the brownies if you're after an even more decadent treat.
