
Servings |
Slices
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Ingredients
Brownie
- 2 tsp Baking Powder
- 480 g Black Bean
- 90 g Desiccated Coconut
- 4 Tbsp Rapseed Oil
- 1 Cup Soya Milk
- 50 g Organic Unrefined Cane Sugar
- 3 Tbsp Honey
Filling
- 2 Tbsp Raspberry Conserve
Ingredients
Brownie
Filling
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Instructions
- In a blender, add beans and blend till smooth and thick (blender will initially struggle, but add water incrementally till it gives)
- Add bean puree with other ingredients and mix through thoroughly
- Line muffin/cake pan with oil and pour mixture evenly about 3/4 way full
- Bake for 20mins
- Remove and allow to cool in freezer for 3-4hrs
- Mix The raspberry conserve in small bowl
- Spoon into mud cake and allow to set for further hour
- Consume and joy!
Recipe Notes
Nutritional Info Per Serving: Cal: 126 | Carbs: 8g | Pro: 1.7g | Fat: 9g
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