- 1 can black beans
- 1/ 4 cup coconut oil
- 1 cup soaked overnight cashew nut
- 1 tablespoons finely ground flax seeds
- 2 tablespoon cocoa powder
- 1/ 2 cup agave syrup
- 1/ 4 cup rice flour
Add 3 tablespoons of water to the flax seed and set aside
Drain your cashews then add to the food processor alongside with the coconut oil and beans. Blend until you get a smooth paste.
Pour into a mixing bowl, add the remaining ingredients. Mix with a wooden spoon until combined.
Scoop into a prepared baking tray. Bake in a preheated oven for 30 minutes on 180 C degrees.
Let it cool down a bit before slicing up the brownies.
For the top
- a handful of fresh raspberries
- 1 -2 pumpkin seeds