I had heard of people making brownies out of black beans, and so spent some time mulling over whether white beans could make some tasty blondies. Turns out I was right! I served these at work without mentioning they were plant-based and healthy, and nobody even sussed. They have a deliciously sweet and dense coconut base, swirled with a coconut and coffee drizzle for a little kick (and a very pretty effect). They are totally scrumptious, and will win you many friends. As if that wasn’t enough, you just chuck everything into a blender and you’re done, and the key ingredients are the super inexpensive superfoods of oats and beans.Nut free and gluten free too, it so happens.
Makes 12 blondies
Ready in 30 minutes
FOR THE CREAMY BLONDIE BASE
- 1 tin of white beans- I used white kidney beans but cannellini, butter, or haricot could work.
- 80g oats
- 60g pure creamed coconut (available in bars at the supermarket in the ethinic foods section- around 80p)
- 4 tbsp. honey, agave, or maple syrup
- 1/2 tsp. cinnamon
- 6 tbsp. water or a milk alternative, if you like
FOR THE COFFEE-COCOA DRIZZLE
- 1/2 tsp. instant coffee
- 1 tbsp. honey, agave, or maple syrup
- 1 tsp. cocoa powder
- 1 tbsp. creamed coconut
- 2 tbsp. hot water
- a little pinch of salt
- Preheat the oven to gas Mark 5.
- Drain your beans and rinse well. Chuck them into a food processor with the other base ingredients and whizz up until smooth.
- Spread the mixture into a non stick baking dish- I make them about 1.5cm thick.
- Mix your drizzle ingredients together in a mag until smooth and runny.
- Use a knife to make a few horizontal indentations across the brownies, and pour the drizzle on top- it doesn’t matter if it spills and gets messy. Then take your knife and drag vertical lines through the top of the brownies so that the coffee mixture becomes beautifully swirled through.
- Bake in the oven for 20 minutes until firm on top. Leave to cool slightly before slicing into bars and making lots of new friends.