- 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.
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.
Blend the bananas and adzuki beans in a blender or food processor until homogeneous.
Add the remaining ingredients and blend everything together to form a homogeneous paste.
Line a baking dish with baking paper and spread the brownie paste evenly on it and smooth it out. Spread the toppings on top.
Bake the brownies at 180°C for about 20-30 minutes, depending on how fudgy you want them to be.
Let the brownies cool completely.
Place in the fridge to harden for at least an hour and also keep there until ready to eat.