Ingredients

400g tin (235g drained) black beans 

2 large overripe bananas

1/4 cup coconut nectar (sub for maple syrup or honey)

5 medjool dates

2 tbsp caster sugar (optional)

1/4 cup cocoa powder

2 tsp GF baking powder

large pinch sea salt 

1/2 cup VG chocolate chips (for topping) 

Method

Preheat the oven to 160ºC 

In a food processor add the pitted dates, bananas, syrup and black beans and blend until creamy

Add the rest of the ingredients (leave the chocolate chips) to the processor and combine until a thick gooey texture is made

Add the mix into a silicone brownie tray and level out, then adding the chocolate chips to the top 

Bake in the oven for around 25 minutes for a fudgy texture