Bean and chickpea brownies
- 1 cup Mitsides Medium Beans, cooked
- 1 cup Mitsides Large Chickpeas, cooked
- 10 dates, seeds removed
- 150ml maple syrup
- 230g coconut oil, melted
- 1 Tbsp vanilla extract
- 4 eggs, beaten
- 85g raw cocoa powder
Preheat the oven to 180°C.
In a food processor or blender add the white beans, chickpeas, eggs, dates, maple syrup and vanilla and mix together. Add the coconut oil and cocoa powder and mix again until you have a silky mixture.
Pour the mixture into a 20cm x 30cm baking tin lined with baking paper. Bake in the oven for 30-35 minutes. Let the mixture cool completely before cutting in squares (otherwise it might break).
You can keep the brownies in the fridge for a week.