BEAN POWER. NO FLOUR.

Words by Patricia Slapp

Who doesn't love a good chocolate brownie? Well, now you can enjoy it (somewhat) guilt-free! This delicious bean-powered brownie really packs a punch and is a great option if you are trying to sneak some healthier ingredients into your children's treats.

Brownie Ingredients:

17 oz. (500g) tinned kidney beans, drained weight

10 dates, pitted

5 tbsp. cocoa powder, unsweetened

5 tbsp. honey

1 ½ tsp. baking powder

4 eggs

3 tbsp. coconut oil

2 bananas

10 prunes, chopped

Glaze:

100g dark chocolate (75%)

4 tbsp. almond milk

Preheat the oven (180°C/350°F) and line a 20x30cm baking tin with baking paper.

Rinse and drain the beans then using a food processor blitz the beans, dates, cocoa, honey and baking powder.

Add in the eggs, coconut oil and bananas and blend until smooth. Add the chopped prunes last and mix with a spoon.

Pour the batter into the prepared baking tin and bake for 40 minutes.

Remove from the oven and place on a wire rack to cool.

To make the glaze:

Break the chocolate into cubes and place into a bowl. Add in the almond milk and melt it in a microwave for 30-60

seconds. Alternatively, place the bowl over a pan of boiling water and stir until smooth. Once the brownie has

completely cooled, pour the glaze over the top and allow a few minutes to set.