(12 brownies)


1 ½ cups cooked/canned black beans, drained

½ cup cooked and mashed sweet potato

2 tbs coconut oil

10 large medjool dates, pitted and finely chopped

½ cup applesauce

1 ½ tsp vanilla extract

¼ cup honey, plus extra to taste

¾ cup gluten-free  flour mix

½ cup cocoa

1 tsp baking powder

¼ tsp salt

½ cup chopped walnuts


Preheat the oven to 180’C. Lightly oil a 20x20cm glass baking dish. In the bowl of your food processor, combine the black beans, coconut oil, dates, applesauce, vanilla and honey. Puree until very smooth. In a separate bowl, sift the flour, cocoa, baking powder and salt. Stir in wet ingredients and blend well. The batter will be very thick. Taste batter and adjust sweetening. If you prefer it a little sweeter, add 2 tbs more honey. Stir in walnuts. Transfer the batter to the prepared baking dish and bake until the batter is set, about 40 minutes. Let it cool and then carefully turn out of the pan. Cut into 12 squares and serve. *betternutrition magazine february 2015*

Nutritional information:

calories 216; protein 5g; fat 6g (2.5g sat fat); carbs 40g; cholesterol 0g; sodium 99mg; fibre 6g; sugars 23g

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