Espresso Chocolate Bean Brownie

RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE

 
 

INGREDIENTS

150 g dates, pitted
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100 g desiccated coconut
50 g cocoa powder
30 g ground coffee beans (you can leave this out if you don’t like coffee) 
1 x 400 g tin kidney beans, drained and rinsed
3 tablespoons rice malt syrup
1 egg
50 g almond meal
100 g coconut oil
handful of walnuts
100 g good-quality dark chocolate
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50 g coconut oil
30 g cocoa powder
1 tablespoon agave nectar
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Feeds 8

DIRECTIONS

1: Preheat the oven to 170C and line a slice tin with baking paper. 

Place the dates in a medium saucepan and cover with water. Bring to the boil then reduce the heat and simmer for 5 minutes or until the dates have softened. Remove from the heat and drain off the water.

2: Blend the dates, coconut, cocoa powder, coffee, kidney beans, rice malt syrup, egg, almond meal and coconut oil in a blender until combined and a smooth paste has formed. Pour the mixture into the prepared tin and sprinkle the walnuts and chopped chocolate over the top. Bake for 20 minutes until firm to the touch with a decided crackle. Set aside to cool to room temperature.

3: Melt the coconut oil in a small saucepan over low heat. Add the cocoa and agave nectar and stir until smooth and well blended. Pour evenly over the cooled brownie. Place in the fridge for about 2 hours to set, then cut the brownies into your desired shape and devour. The brownies will keep in an airtight container for up to 2 weeks. 

Note: You can add another type of bean if you don’t have kidney beans – white beans or black beans work just as well in this crazy recipe.