Prep Time: 25 minutes
Cook Time: 30-40 minutes
Fridge Life: 7 days
INGREDIENTS
Serves 8
Brownie:
1 cup buckwheat flour
1x 400 gram can black beans, drained + rinsed
1 cup dates, soaked in boiling water for ~5 minutes + drained
3 tablespoons coconut oil, melted
1/2 cup cacao powder
3/4 cup plant-based or dairy milk
4 tablespoons maple syrup
1 teaspoon vanilla bean paste or extract
pinch of sea salt
Hazelnut Cacao Crunch:
50 grams dark chocolate, roughly chopped
1/4 cup toasted hazelnuts, roughly chopped
2 tablespoons cacao nibs
2 tablespoons coconut sugar
1/2 teaspoon sea salt
METHOD
Preheat the oven to 180C. Line a slice tin with baking paper. Set aside
For the brownie, place all ingredients in a blender and blend until you have a smooth, thick mixture. Pour the mixture into the prepared slice tin and use the back of a spoon to create a flat, even surface.
For the hazelnut cacao crunch, place all the ingredients to a small bowl and toss to combine.
Sprinkle the crunch over the brownie evenly. Bake for 30- 40 minutes (dependent on your slice tin size). Once cooked, remove the brownie from the oven and allow to cool slightly before cutting into slices.
The brownies will keep in an airtight container in the fridge for up to 7 days.
Recipe from Simple Fancy: Inviting Recipes for All Eaters + Occasions by Two Raw Sisters.
Published by Allen & Unwin, 2022. Softback, $45
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