How to make
Adapted from Green Kitchen Stories
Ingredients:
10 soft dates
1/2 cup ACTIVIST Mānuka Honey
1 1/2 cup cooked black beans (rinsed)
1/2 cup olive oil or other neutral oil
1/2 cup plant milk or regular milk
3 eggs
1/2 cup oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup almond flour
6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)
Chocolate Avocado Frosting:
3 soft dates
1/4 cup ACTIVIST Manuka Honey
3 tbsp coconut oil
3 tbsp cacao powder
1 avocado
Sprinkle with sea salt
Method:
Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the honey and rinsed black beans. Mix on high speed. Add oil, milk and eggs and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts. Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.
Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more honey if you want it sweeter and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.
