These decadent chocolate brownies are lovely and moist and packed full of goodness. Kidney beans are loaded with dietary fibre to help support healthy cholesterol levels and digestive health. They are also a great source of iron and B vitamins, needed for energy production in the body. Almond meal and tahini give these brownies an extra protein boost, along with calcium and heart-healthy fats.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp chia seeds
- 400g tin kidney beans, drained & rinsed
- ½ cup almond meal
- ¾ cup raw cacao powder
- ⅓ cup maple syrup or honey
- 1 tsp vanilla bean paste
- 1 tbsp tahini or almond butter
Method
- Preheat oven to 180°C and line square cake tin with baking paper.
- In small bowl, mix chia seeds with ¼ cup warm water. Allow to sit for a few mins until it forms gel.
- Place chia seeds and remaining ingredients in food processor and blend until well combined.
- Pour into cake tin and, using knife, spread out evenly.
- Bake for around 45 mins, or until skewer comes out clean from middle.
- Allow to cool, then cut into squares and serve.
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