Name: Mud Cake Brownie
Yield: 16 Slices
Ingredients: 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; 2 Tbsp Raspberry Conserve

Mud Cake Brownie

Servings

Slices

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

Servings

Slices

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

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!