Vegan black bean brownies

• coconut oil↗3tbsp tbsp

  plus extra for the pan

• dates↗80g g
• walnuts↗80g g

  coarsely chopped

• rolled oats↗60g g
• canned black beans↗400g g

  rinsed and drained

• very ripe banana1

  peeled and coarsely chopped

• cocoa powder↗100g g
• maple syrup↗100ml ml
• vanilla extract↗1tsp tsp
• baking soda↗1tsp tsp
• baking powder↗2tsp tsp
• salt↗¼tsp tsp
• vegan chocolate chips↗100g g
• icing sugar↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Grease and line a 20 cm square pan. Remove the pits from the dates and place them in a bowl. Pour in 150 ml of hot water and let steep for about 20 minutes. Heat a dry skillet over medium heat and add the walnuts. Toast for 3‑5 minutes until fragrant and lightly browned. Set aside to cool.

2. 2

   Drain the dates, reserving 1 tbsp of the liquid. Transfer the rolled oats to a food processor and grind to a fine consistency. Add the coconut oil, black beans, banana, cocoa powder, maple syrup, vanilla, baking soda, baking powder, salt and the drained dates. Pour in the 1 tbsp of date liquid. Blend until smooth, then fold in the walnuts and vegan chocolate chips. Spread into the pan and smooth the surface. Bake for 30‑35 minutes until set, and let cool completely in the pan. After cooling, refrigerate overnight to set (this makes them fudgier and easier to slice). Dust with icing sugar before serving. Keeps in the refrigerator in an airtight container for up to three days.