coconut-essence-choc-fudge-brownies

Ingredients

  • 2 x 400g cans Kidney beans
  • 3/4 cup cacao
  • 1/2 cup honey
  • 3/4 cup olive oil
  • 2 tsp baking powder
  • 1 tsp. vanilla
  • 1 tsp bicarb
  • 1 cup milk (or you can use any sort of dairy free milk substitute including JT’s Coconut Milk)
  • 1 cup wholemeal flour
  • 1/2 cup dark chocolate chips

Choc Fudge Brownies

Preheat the oven to 175C and then line a rectangle baking tray with baking paper.

Drain and rinse the kidney beans and then place all ingredients, except for the choc chips, in a large food processor until smooth. If you don’t have a food processor, process the ingredients in batches in a blender, and then combine in a large bowl.

Pour the mixture into the lined baking tray and then sprinkle with the dark choc chips.

Bake in the oven for 25min.

Remove from oven and allow to cool completely before cutting into squares.

Store in an airtight container for up to 3 days.

Special thanks to Shelley Judge from Shelley’s Good Eats for supplying this recipe to us. Shelley has been working on a fantastic “Healthy School Lunches” program recently which is designed to inspire change in school tuck shops and educate children about healthy food options. Shelley has just launched an ebook which is full of healthy and nutritious ‘kid approved’ recipes so check out her website for further information as it is a fantastic initiative.

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