Beanie Brownie
Author: Elizabeth Peyton-Jones
Recipe type: Snacks
These sugar-free brownies are rich in antioxidants and taste deliciously chocolaty. Medjool dates are highly alkalizing whilst aduki beans are a low-fat protein source and rich in vitamins and minerals, all of which combine in this chocolatey splendor to aid in alleviating the symptoms of aging. They will keep for several days in the fridge.
Ingredients
- 100g dark chocolate (at least 70% cocoa solids)
- 80g coconut oil
- 30g cocoa powder
- 100g tinned aduki beans
- 100g Medjool dates, chopped
- 50ml coconut milk
- 45g ground almonds
- 1 egg
- 2 tsp. vanilla extract
- Makes 12 brownies
Instructions
- Grease and line a 20x10x6cm loaf tin. Preheat the oven to 160ºC fan/ 180ºC conventional / Gas Mark 4
- Melt the chocolate and coconut oil in a pan over a very low heat (this can be done using a bain-marie if you are nervous about burning the chocolate).
- Stir in the cocoa powder and remove from the heat.
- Rinse and drain the aduki beans and place into a liquidizer with the dates, coconut milk and ground almonds and pulse to form a thick paste.
- In a large separate bowl, beat the egg and vanilla extract together.
- Fold the bean mixture into the chocolate, then add to the egg and vanilla.
- Pour the batter into the tin and bake for 25-30 minutes (don’t overcook, brownies are best a little gooey).
- Leave to cool and chill before serving.
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