INGREDIENTS (for ca. 10 brownies)

1 can of black beans, washed and drained (believe it or not, this will act as your flour)

2 eggs

3 tbs coconut oil, melted

45g raw cacao powder

120g of maple syrup

Vanilla extract (optional) 2 tsp

a pinch of salt


Note: If you want your brownies to become a little more fluffy, cake-like, then add 1 tsp of baking powder. If you’d like them more fudge-like, don’t use the baking powder.


Preheat your oven to 180 degree fan.

Mix all the ingredients in 1 bowl and blend until smooth.

Either pour into a lined square baking dish so you can cut chunks off later on or pour into greased muffin tins.

Tip the raspberries on top, pressing in slightly.

Bake in the preheated oven on 180 degree for about 25 minutes.

(If your mixture is in muffin tins, it should only take about 15 minutes. Keep checking so that your brownies don’t get too dry. The edges will come off slightly from the tin when ready.)

Serve on chilled dairy free yogurt and top with berries and mint. Delicious!