Ingredients: Makes 9
1 x 400g tin black eyed beans
170g almond butter (approx. ½ cup)
½ cup cacao powder
½ cup coconut flour
½ cup maple syrup
2 tbsp water
¼ cup walnuts
¼ cup chocolate chips
2 tbsp dark chocolate, melted (optional)
9x9 square pan
Line a square 9x9 pan and set to one side
Put the cacao powder, coconut flour, walnuts and chocolate chips into a mixing bowl and set to one side.
Put the black eyed beans, almond butter, maple syrup and water into a food processor and process until smooth.
Then add in the cacao powder and coconut flour and process until well combined.
Add in the walnuts and chocolate chips and pulse a couple of times.
Transfer the dough into the lined pan and press down firmly until the dough is evenly spread out in the pan.
Place in the fridge to firm up before drizzling melted chocolate over the brownie.
Once the chocolate has set, slice the brownie in squares.
Store in an air tight container in the fridge.