RASPBERRY PROTEIN BROWNIES

INGREDIENTS

• 240 grams (1 can) black beans
• 65 milliliters (1/2 cup) olive oil
• 90 grams (1/2 cup) Medjool dates
• 170 milliliters (1/2 cup) honey
• 25 grams (1/4 cup) cacao powder
• 150 grams (1 cup) melted dark chocolate
• ¼ teaspoon salt
• 45 grams (1/2 cup) oats
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 large whole eggs
• 150 grams (3/4 cup) unflavored plant-based protein powder
• 250 grams (1 cup) frozen raspberries

PREPARATION

1. Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit / Gas Mark 3).
2. Line the base and sides of an 8”x8" baking tray with parchment.
3. Drain and rinse the black beans, then set aside.
4. Place the olive oil, honey, melted chocolate, half the raspberries, vanilla extract, and whole eggs into a blender and blend thoroughly.
5. Add the oats and blend further.
6. Add the black beans and blend again.
7. Add the cacao powder, salt, baking powder, and dates; blend at the highest speed.
8. Add the protein powder, and blend one final time.
9. Add the remaining raspberries and combine by folding them in by hand.
10. Pour the mixture into the lined baking tray.

BAKING

1. Bake for 30-35 minutes or until the top is set and the sides start coming away from the sides.
2. Allow to cool, then cut into squares.

STORAGE & SERVING

1. To store, refrigerate in an airtight container.
2. Reheat in a microwave for 10-15 seconds to restore the just-baked taste.