- fine oats: 40 g
- cocoa powder: 30 g
- haricot beans (rinsed and drained): 100 g
- dates: 100 g
- coconut milk: 200 ml
- apple sauce: 50 g
- Bourbon vanilla (optional):
- chocolate: 50 g
- coconut cream (solid part of the coconut milk): 10 g
Blend the dates, apple sauce, haricot beans and coconut milk together into a fine paste.
Gradually add the fine oats and cocoa powder and keep blending everything - until the batter has a smooth texture.
Fill the batter into a small form and bake at 160 degrees in your fan-assisted oven for 25-30 minutes. Afterwards let it cool off.
If you're up for it you can still prepare a ganache. To do so lightly heat the solid part of the coconut milk and then stir it into the molten chocolate. Glaze the brownies with it and then store them overnight in your fridge.