Fudgy, flourless vegan brownies. Black beans or chickpeas make the base, and tahini and dark chocolate give the rich, nutty flavour.
Ingredients (makes 16 squares)
- 1 can (400g) black beans or chickpeas, rinsed and drained
- 125g Organic Raw White Sesame Tahini
- 200g vegan dark chocolate, melted
- 200g coconut sugar
- 60ml melted coconut oil
- 60ml unsweetened apple sauce
- 1 tsp vanilla extract
- 1 tbsp tapioca flour or starch
- 2 tbsp sesame seeds, for the top
Method
- Heat the oven to 180°C (gas 4). Grease and line a 20 x 20cm tin with parchment.
- Melt the chocolate and let it cool slightly.
- Blend the beans, tahini, chocolate, sugar, coconut oil, apple sauce, vanilla and tapioca flour in a food processor until smooth.
- Pour into the tin, level the top and scatter over the sesame seeds.
- Bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely in the tin before slicing.
About the white sesame tahini
Made from 100% organic hulled white sesame seeds, stone-ground at a low temperature. It is smooth and creamy, with a mild nutty flavour that sits well with dark chocolate. It has 18g of protein and 15g of fibre per 100g.
Contains sesame.
