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

