Flourless Kidney Bean Brownie



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

  • 10 dates, pitted

  • 5 tbsp. cocoa powder, unsweetened

  • 5 tbsp. maple syrup

  • 1 ½ tsp. baking powder

  • 4 eggs/egg substitute

  • 3 tbsp. coconut oil

  • 2 bananas

  • 10 prunes, chopped


  • 3.5 oz. (100g) dark chocolate (75%)

  • 4 tbsp. almond milk

What You Need To Do

  • Preheat the oven to 350°F (180°C). Line a 8x12 inch (20x30cm) baking tin with baking paper.

  • Rinse and drain the beans then place in a food processor along with the dates, cocoa, maple syrup and baking powder. Blitz together.

  • Add in the eggs/egg substitute, coconut oil and bananas and blend until smooth. Finally add chopped prunes 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.

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