400 g (14 oz) cooked black beans, (240g (9oz) strained weight)
240 g (9 oz) strained weight
300 g (11 oz) soft raisins
100 g (3½ oz) nut-based chocolate spread
75 g (3 oz) nut butter
90 g (3½ oz) coconut oil, melted
1 teaspoon vanilla extract
50 g (2 oz) organic cocoa powder
20 g (¾ oz) rolled oats
60 g (2½ oz) desiccated coconut
60 g (2½ oz) 70% chocolate chips
110 g (3½ oz) sugar
150 ml (3⅔ cup water)
2 cup) water
75 g (3 oz) pecans
35 g (1½ oz) pistachios
pinch of smoked sea salt
1 teaspoon caraway seeds
1 tablespoon vegan salted caramel yoghurt per brownie, to serve

Nutrition per serving

Energy: 427 kcal | Total carbohydrate: 37 g (of which sugars: 28 g)

Fat: 26 g | Fibre: 6.5 g | Protein: 7.3 g | Salt: 0.24 g

Method

1. Preheat the oven to 180°C/350°F/Gas 5 and line a 20 x 20 cm baking tray with greaseproof paper.

2. Put the black beans and raisins in a food processor and blend until smooth.

3. Add the nut-based chocolate spread, nut butter, coconut oil and vanilla extract, and blend again until smooth.

4. Next, pulse in the cocoa powder, oats, desiccated coconut and chocolate chips.

5. Press the mix firmly into the tray and refrigerate for 2 hours.

6. Make the crunch by boiling the sugar and water together until you have a light golden syrup.

7. Add the nuts and simmer for a further 5 minutes.

8. Remove the nuts from the syrup with a slotted spoon and place them on a (different) non-stick baking tray, sprinkle them with the salt and caraway seeds and bake for 10 minutes, ensuring they don’t burn. Allow to cool.

9. To serve, cut the brownie into chunks, top with the crunch and add a dollop of vegan salted caramel yoghurt. The crunch can be stored in an airtight jar for up to 2 weeks.

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