Ingredients

240 g kidney beans

200 g ground hazelnuts

2 tablespoons almond butter

100 g dark chocolate

100 g coconut blossom sugar

50 ml maple syrup

100 ml oat milk

1 teaspoon baking powder

1 pinch of sea salt

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, maple syrup, oat milk and almond butter in the blender and puree until everything is chopped.

Put the remaining dry ingredients in a bowl, mix together and then stir well into the kidney bean dough. Roughly chop the dark chocolate and fold in.

Line a baking pan with baking paper or grease it with coconut oil and pour the dough into the pan and smooth it out. Bake the brownies in the oven for about 55-60 minutes and allow to cool well.

It is best to put the brownies back in the fridge for a few hours.