Perfect for on-the-go, a low-fat, low sugar snack option great for those wanting a sweet treat without the crazy sugar hit. The beans and peanut butter add a higher protein element.
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1/3cupdutch cocoa powder
2/3-3/4cuprice malt syrup(adjust for sweetness)
1/2cupcrunchy peanut butter
1/4cuptapioca flour (starch)(or arrowroot as it is known)
1canblack beans(drained and rinsed)
2tbsvegan milk or dark chocolate
3tbssmooth peanut butter
Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
In a food processor, blitz black beans until smooth. Transfer black beans to a large bowl.
In a small non-stick saucepan, heat coconut oil, dutch cocoa powder, vanilla extract, rice malt syrup and peanut butter over a low heat stirring until smooth (mixture will be thick).
Pour chocolate mixture into the black beans and stir to combine. Add in the salt, tapioca flour, flaxmeal almond meal and baking powder into the brownie mix and stir until smooth.
Pour batter into the prepared tin and bake for 25-30 minutes. Allow to cool completely in the tin. Separate the brownie from the sides of the tin using a butterknife, then carefully Invert the cooked brownie on a wire-rack, then flip up again (so the top is back facing you).
Melt the chocolate and peanut-butter in short microwave bursts (10 seconds) stirring in between until just melted together. Drizzle over the tops of the brownies. Allow tops to harden in the fridge.