Ingredients
- Adzuki beans, cooked: 350 g
- overripe bananas: 1.5 pieces
- Medjool or Mazafati dates: 100 g
- coconut, almond or oatmeal flour: 60 g
- Raw cacao powder: 70 g
- Cacao nibs: 20 g
- Coconut, almond or sesame paste: 2 tbsp.
- Vanilla extractor powder: 1 tsp.
- Chia seed flour: 1 tsp
- Water: 2 tbsp.
- Salt: 1 pinch
- Cardamom and ginger: 1 pinch
- Lemon juice, freshly squeezed: 1 tsp.
- Chopped or whole nuts: 1 handful.
- Cocoa nibs: 1 tbsp.
- Raisins, cranberries or goji berries: 1 handful
- Salted date caramel cream: 1 tbsp.
Preparation
Step 2
Soak the Adzuki beans for at least 8 hours (overnight). The next day, drain the soaking water, rinse the beans well, and then boil them with double to triple the amount of fresh water for at least 1-1.5 hours until tender.
Step 3
Blend the bananas and adzuki beans in a blender or food processor until homogeneous.
Step 4
Add the remaining ingredients and blend everything together to form a homogeneous paste.
Step 5
Line a baking dish with baking paper and spread the brownie paste evenly on it and smooth it out. Spread the toppings on top.
Step 6
Bake the brownies at 180°C for about 20-30 minutes, depending on how fudgy you want them to be.
Step 7
Let the brownies cool completely.
Step 8
Place in the fridge to harden for at least an hour and also keep there until ready to eat.
