Preheat the oven to 180 °C (160 °C fan) and line a small tin with baking paper. Rinse the kidney beans very thoroughly and let them drain well.
Soak the dates briefly in warm water, stone them and put them in a blender with the kidney beans, raw cacao, coffee and baking powder.
Blend everything into a smooth, dense mixture. Scrape down the sides with a spatula in between if needed.
Roughly chop the almonds and fold them into the batter with a pinch of nutmeg. Pour the mixture into the tin and smooth the top.
Bake the brownies at 180 °C for 20–25 min until the top has set but the inside still looks moist. Then let them cool completely so they firm up.
Cut the brownies into pieces and serve them plain or with a little unsweetened coconut yoghurt.
Good to know
These brownies are quiet and surprising at the same time. Moist, dense and properly chocolatey – without regular flour. Just the thing if you like it simple and honest.
Swaps
Almonds → walnuts (more omega-3 fatty acids) | dates → dried figs (more calcium) | raw cacao → highly defatted organic cocoa powder (milder in flavour) | coffee → unsweetened oat milk (caffeine-free and a little softer; contains gluten unless certified gluten-free)
Allergens
Contains tree nuts and may contain traces of other allergens depending on the ingredients used; because of the coffee, only partly suitable for children, and in pregnancy it's best to use decaffeinated coffee.
