Chilli Chocolate Orange Brownies

Laura Hemmington

There's more where this came from!

Ingredients

2 tsp coconut oil (solid)

1 tin of black beans

8 dates, pitted and chopped

8 tbsp water

2 tbsp flax seeds

1 tsp vanilla extract (or fresh vanilla seeds)

2 tbsp agave nectar

Zest of one orange

Juice of half an orange

½ tsp cayenne pepper

2 tsp baking powder

4 tbsp cocoa powder

2 tbsp cacao nibs

Himalayan pink salt to taste

You need to try these chilli chocolate orange brownies!

We know black beans as a base for brownies sounds weird, but they are so good in these zingy chilli-kick brownies. Plus they’re high in protein, so it’s a double win. Intrigued? Let’s dive right in!

Method

Heat the oven to 180°C / 350°F / Gas Mark 4.
Put the coconut oil into a ramekin and put this in the oven for 5 minutes, to melt.
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.
Use an electronic hand blender or processor to combine the ingredients you have in the mixing bowl.
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.
Stir in the remaining ingredients, except the salt.
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.
Cook for 20 minutes. Once cooled, store in the fridge.

Hungry for more recipes like this? Try our vegan Horlicks brownies.