This has got to be one of my all time favourite recipes ever!!
These bars have such a soft, fudgey texture with a lovely taste AND contain five, yes FIVE different fruit and veg in them meaning they aren’t just delicious but absolutely packed with the good stuff!
These are mostly made of fruit or veg meaning you’re properly nourishing your body with every bite which makes it hard to stop at one, which you’ll soon find out for yourself!
These are so nourishing that although they look like a very rich dessert, they’re actually more nutritious than what most people eat for breakfast plus they’re:
-high in fibre and protein
-contain good fats that help with the feeling of fullness
-use accessible, affordable ingredients
For a similar recipe that you can make if you haven’t got the black beans in your kitchen at the time is my bean blondie recipe. I took this recipe one step further by adding a bottom brownie layer and trying to create a denser “cookie dough” layer on top and then cramming as much goodness as I could into the recipe to make each bar something that nourishes not only your body but soul too because we all need to treat ourselves now and again.
Recipe (makes 8)
1 can cannellini beans (approx. 230g drained)
1 medium banana (ripe blends easier & tastes sweeter)
75g natural peanut butter
1 Tbsp honey/maple syrup etc
1 & ½ Tbsp ground flaxseed/chia seed
1 handful dark choc chips or cacao nibs if you like the crunch
optional: 1/8 tsp turmeric (for colour)
Bottom brownie layer
1 can black beans (approx. 235g drained)
125g dates, soaked for 15min in warm water
3 & ½ Tbsp cacao/unsweetened cocoa powder (17g)
½ ripe medium avocado
30ml milk of choice
Notes: You can sub the cannellini beans for other white beans such as butter beans. The flaxseed helps bind the top layer, it’s not essential but will be softer/fall apart easier if you leave it out.
1- Soak the dates in hot water for 15mins to soften them then preheat your oven to 160C
2- Drain and rinse the black beans and add them to a food processor along with the drained dates, avocado and milk, process until smooth then add the cacao powder and process again until combined.
3- Line a rectangular dish with baking paper and spread the black bean mix into this then quickly rinse the processor out
4- Drain and rinse the white beans and add this to the food processor along with the banana, peanut butter, liquid sweetener and flaxseed (plus turmeric if using) then blend until smooth then stir through the choc chips/cacao nibs and spread this layer on top of the brownie layer then bake for 25mins before allowing to cool for around 20mins before slicing. These will firm up once completely cool. Store leftovers (if there are any!) in a container in the fridge and consume within 4 days.