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
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.