Vegan black bean berry brownies

Clever plant-based baking: this vegan treat brings a good amount of protein from beans and almond butter. A quick berry extra for the evening.

At a glance

• Serves 2
• Prep time: 11 min
• Cooking time: 20 min
• Total time: 31 min
• Calories: 278 kcal per serving
• Protein: 12 g
• Fat: 10 g
• Carbs: 35 g

Ingredients

• 240g black beans
• 4 tbsp almond butter
• 3 tbsp maple syrup
• 3 tbsp cocoa powder
• 3 tbsp almond flour
• 1 tsp baking powder

Method

You’ll need: oven · stick blender · chopping board · knife · sieve

1. Rinse the tinned black beans very well under running water and leave them to drain.
2. Blend the beans with the almond butter and maple syrup to a smooth batter.
3. Carefully fold the cocoa powder, almond flour and baking powder into the wet mixture.
4. Pour the batter into a small tin lined with baking paper.
5. Bake the brownie at 180 °C (160 °C fan) for about 20 minutes.
6. Leave the cake to cool completely before cutting it into handy pieces.

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