Espresso Chocolate Bean Brownie
RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
How to make the Brownie
100g desiccated coconut
30g coffee grinds (you can not put this in if you don’t like coffee)
1 tin of kidney beans
60g rice malt syrup
50g almond meal
100g coconut oil
hand full of walnuts
100g of good quality chocolate
Pre heat the oven to 170c, and line a slice tin with baking paper.
place the dates into a medium pot, cover with water, allow to come to the boil, then reduce the heat and cook till the dates soften. Aprox 5mins. once cooked remove for the heat and drain the water.
In a blender, add the dates, coconut, cocoa, coffee, kidney beans, rice malt, egg, almond mean, coconut oil. Blend till combine and a smooth paste has formed.
pour mixture into the tin, and sprinkle the walnuts and chopped chocolate over the top of the mix artfully.
Place the brownie in the oven for 20mins till its firm to touch and you hear a crackle to the brownie
How to make the Chocolate Sauce
50g coconut oil
20g agave nectar
Place the, coconut oil in a small pot and melt, add the cocoa and agave nectar to the oil. blend and pour over the brownie.
How to Assemble
Once the brownie is at room temp, pour over the chocolate mix and place in the fridge till set, cut into ones own desired shape.
SARAH’S TIPS & TRICKS
It keeps really well for about x2 weeks
you can add another type of bean if you don’t have kidney, such as black bean, white beans.
Serves 8 people • Cooking time 30 minutes