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Kidney bean brownies

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Kidney bean brownies

These decadent chocolate brownies are lovely and moist and packed full of goodness. Kidney beans are loaded with dietary fibre to help support healthy cholesterol levels and digestive health. They are also a great source of iron and B vitamins, needed for energy production in the body. Almond meal and tahini give these brownies an extra protein boost, along with calcium and heart-healthy fats..

Ingredients

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    1/3 cup date caramel (liquid) (10 gooey dates + 1/4 cup oatmeal or other plant-based milk + 1 tbsp water to thin)
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    250 g. drained kidney beans (from a can or cooked yourself)
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    3 tbsp cocoa powder
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    ½ cup oats
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    1 ½ tbsp coconut oil
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    ½ tsp vanilla extract
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    ½ tsp baking powder
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    ¼ tsp salt
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    2 tbsps. oat milk or other plant-based milk
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    ½ cup chocolate chips

Method

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    Make the caramel date by blending the dates and the oatmilk together. It should be like a liquid caramel. (you can add some water if needed)
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    Preheat your oven at 180c.
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    Then, put all the ingredients (except the chocolate chips) in your blender and pulse until a smooth consistency.
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    Add the chocolate chips and pour the mixture in a baked tray covered with parchment paper and sprinkle some more chocolate chips on top
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    Bake for 15-20min. and let cool before slicing! They’re even better the next day, served warm.