Black Bean Brownies

From fertility expert, Zita West, who believes good nutrition is key to optimising your chances of conceiving. Free from gluten and refined sugar and a good source of protein.


Ingredients

Makes 12 brownies

60g walnuts, toasted
60g almonds, toasted
60g pecans, toasted
350g black beans, cooked and drained
60g coconut oil, melted
50g cocoa powder
1 apple, cored and chopped
60g soft dates, pitted
50g chocolate protein powder
½ tsp sea salt
1 tbsp vanilla extract

Method

  • Preheat the oven to 180g (gas mark 4). Line a 20 x 20cm traybake tin with baking parchment.
  • Place the nuts in a food processor and process briefly until they are finely chopped. Add the remaining ingredients and process to form a thick soft batter.
  • Spoon the mixture into the traybake time and smooth the surface. Bake in the oven for 40-45 minutes or until cooked through.
  • Allow to cool in the tin completely and when ready cut into 12 bars to serve.

The brownies can be stored in the fridge for one week, or frozen up to three month.

This entry was posted in Breakfasts, Desserts, Muffins, Cakes, Flapjacks, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Amy’s Vegan Cauliflower & Veg Cheese Bake

    Amy’s Vegan Cauliflower “Cheese” Bake

    My go-to winter warmer comfort food recipe that’s as good as a Sunday roast! Serves 6 To celebrate and support The Great Vegan Challenge, which takes place every November, here’s a fantastic vegan recipe. You can also sign up now for the Great Vegan Challenge joining hundreds of other people going vegan for 30 days. Ingredients 1 large cauliflower, cut into florets, stalk removed Kale –... Read More
    Read more »

    View All Recipes