The recipe I want to share with you today is insane. Like, full on mind blowing, I-can’t-believe-that’s-vegan, off the charts deliciousness. Seriously, not exaggerating here – have a look…..
Yeah. It’s as ridiculous as it looks: rich, decadent and fudgey, with that perfect gooey centre and crisp, chocolate-drizzled top. But the even crazier news? That bad boy is completely dairy, gluten, refined sugar and flour free. AND….. it contains fruits & vegetables (apple, dates, black beans – hands up). Whoodda thought: an everything-free brownie that taste better than the real deal, and is actually really really good for you. I’ve taken to keeping a little square of it on me at all times – it’s the perfect partner to my mid afternoon Americano.
This recipe was actually my mum’s brainchild so I can’t claim 100% ownership – but we collectively get so much joy out of it that I’m sure she won’t mind me sharing! Here we go:
INGREDIENTS (makes quite a lot)
• 90g walnuts, toasted
• 90g almonds, toasted
• 230g cooked, drained black beans (no added sugar or salt)
• 60g coconut oil, melted
• 50g raw cacao powder
• 1 apple, peeled, cored and chopped
• 100g soft dates, pitted (Medjool are the best for sure)
• 2 scoops (60g) vegan chocolate protein powder (the Arbonne one is my favorite by far)
• 1/2tsp sea salt
• 1tbsp vanilla extract
1 Preheat the oven to 180ºC, gas mark 4.
2 Toast the nuts under the grill.
3 Line a square tin 20cm x 20cm with greaseproof paper.
4 In the food processor, add the nuts and blitz briefly to chop until
fine. Add the remaining ingredients and process again until it forms a thick soft batter.
5 Spoon the mixture into the tin and spread with a knife to smooth it out
6 Bake in the oven for about 40 mins or until thoroughly cooked
7 Leave in the tin to cool down. Use a hot knife and cut brownies in to squares.
Enjoy! I guarantee you will 🙂