Ingredients
- 1 x 400g tin black beans, drained
- ¼ cup Fragata black olives, drained
- ½ cup dates, soaked in hot water for 10 minutes
- 1 teaspoon vanilla extract
- ¼ cup almond milk
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 4 tablespoons cacao or cocoa powder
- 1 cup buckwheat or gluten-free flour
- 2 tablespoons flaxseeds
- 1 courgette, grated
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1 teaspoon instant coffee, dissolved in 1 tablespoon boiling water (allow to cool a little)
- ½ cup hazelnuts, chopped
Method
Get baking!
Secretly Healthy Vegan Brownies
- Preheat the oven to 180 degrees C and grease and line a rectangular baking tin.
- Drain the dates then tip into a food processor or high-powered blender along with the drained beans, black olives, vanilla extract and almond milk. Whizz until very smooth and thick.
- Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao/cocoa powder until you have a smooth glossy sauce.
- Stir together the flour, flaxseeds, grated courgette, baking powder, bicarb of soda and cinnamon. Pour in the blended date mixture and the chocolate sauce, along with the coffee. Mix well to form a thick batter, then gradually stir in the walnuts.
- Spoon into your prepared tin and bake for about 25 minutes, until risen and cooked through but still a little soft.
- Leave in the tin to cool completely, then cut into bars, drizzle with melted dark/vegan chocolate and enjoy!
Keep any remaining brownies in the fridge in an airtight container for up to 4 days.
Products used:
Fragata Pitted Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk