← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Ground flaxseed (linseed), mixed with 5 tbsp water
• 1 can black beans (400 g can), drained and very well rinsed
• 3 tbsp Coconut oil, melted, plus extra for the tin
• 60 g Cocoa powder
• 120 g light brown or coconut sugar
• 2 tbsp Maple syrup
• 1 tsp Vanilla extract
• 1½ tsp gluten-free baking powder
• ¼ tsp Salt
• 75 g Dairy-free dark chocolate chips
• 40 g Walnuts, chopped (optional)

Method

1. Heat the oven to 180°C (350°F). Grease a 20 cm (8 in) square tin and line it with baking paper. Stir the flaxseed and water together and leave for 5 min to thicken.
2. Put the beans, flax mix, coconut oil, cocoa, sugar, maple syrup, vanilla, baking powder and salt in a food processor. Blend for 2–3 min, scraping down the sides, until completely smooth with no flecks of bean skin.
3. Stir in two-thirds of the chocolate chips, then spread the batter into the tin. Scatter over the rest of the chips and the walnuts, if using.
4. Bake for 22–25 min, until the edges look dry and the middle is just set but still soft. A skewer should come out with moist crumbs, not wet batter.
5. Leave to cool completely in the tin for at least 1 hour; they firm up as they cool. Lift out and cut into 12 squares.

Tips

• Some brown sugar is filtered with bone char, so look for one labelled vegan or use coconut sugar. Walnuts are optional for nut allergies.
• Chilled overnight, they become even fudgier.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker BBC Good Food