Adzuki Bean Brownies

• 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.