Chili Chocolate Orange Brownies

I know! Black beans as a base for brownies does sound weird but they are so good in these zingy chili-kick brownies. Plus, they’re high in protein, so it’s a double win.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 6

Method

1. Heat the oven to 350°F.
2. Put the coconut oil into a ramekin and put this in the oven for 5 minutes, to melt.
3. Drain and thoroughly rinse the beans and put them into a mixing bowl. Add the dates. Combine the flax seeds with the water in a small bowl then add this as well.
4. Use an electronic hand blender or processor to combine the ingredients you have in the mixing bowl.
5. Dab a little of the cooled coconut oil into each muffin ‘hole’ to prevent the brownie mix from sticking (I do this by hand to avoid wasting any, but you could use a pastry brush). Add the remaining oil to the mixing bowl.
6. Stir in the remaining ingredients, except the salt.
7. Use a teaspoon and spatula to put an equal amount of the brownie mixture into each hole of the muffin tray, smooth the top down, and sprinkle a little salt on each.
8. Cook for 20 minutes. Once cooled, store in the fridge.