Black Bean Brownies Cake


1 cup (240 ml) cooked black beans
2 tablespoon olive oil (or coconut oil from ojio)
2 tablespoon nut butter (we used almond)
2 tablespoon almond milk (or any plant milk)
1/4 cup (120 ml) coconut palm sugar
4-5 tablespoon ojio cacao powder
2 tablespoon rose hip powder (can be substituted with some rice flour and cinnamon)
1 tablespoon baking powder
1/2 teaspoon sea salt


1. Preheat oven to 350°F/180°C.

2. Rinse the beans thoroughly in cold water.

3. Drain them, save 20 beans for decoration and add the rest to a food processor together with oil, nut butter and milk. 

4. Blend until smooth.

5. Sift together sugar, cacao powder, rose hip powder, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Bake for around 20 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.