Ingredients

1 can (240g) kidney beans

100 g ground oat flakes

100 g ground hazelnuts

2 tablespoons coconut oil

60 g raw cocoa powder

150 g dates

50 ml maple syrup

100 ml rice milk

1 teaspoon baking powder

1 pinch of salt

1 handful of chopped chocolate or chocolate drops

preparation

Preheat the oven to 180 °C top and bottom heat.

Put the kidney beans in a sieve and wash thoroughly. Then put the kidney beans in the blender with the maple syrup, dates, coconut oil and the milk of your choice and mix to form a sticky dough. If the dough is too sticky, add a little more plant-based milk of your choice.

Place the remaining dry ingredients in a bowl, mix well and then mix with the kidney bean dough.

Line a baking pan with baking paper or grease it with coconut oil and pour the dough into the pan and smooth it out. Sprinkle with chocolate drops or walnuts. If you want, add the chocolate drops or walnuts and press them into the dough.

Bake the brownies in the oven for about 25-30 minutes and let them cool well.