Ingredients

• Ingredients 2 tsp coconut oil (solid) 1 tin of black beans 8 dates, pitted and chopped 8 tbsp water 2 tbsp flax seeds 1 tsp vanilla extract (or fresh vanilla seeds) 2 tbsp agave nectar Zest of one orange Juice of half an orange ½ tsp cayenne pepper 2 tsp baking powder 4 tbsp cocoa powder 2 tbsp cacao nibs Himalayan pink salt to taste

Preparation

• Method Heat the oven to 180°C / 350°F / Gas Mark 4. Put the coconut oil into a ramekin and put this in the oven for 5 minutes, to melt. Drain and thoroughly rinse the beans and put them into a mixing bowl. Add the dates. Combine the flax seeds with the water in a small bowl then add this as well. Use an electronic hand blender or processor to combine the ingredients you have in the mixing bowl. Dab a little of the cooled coconut oil into each muffin ‘hole’ to prevent the brownie mix from sticking (I do this by hand to avoid wasting any, but you could use a pastry brush). Add the remaining oil to the mixing bowl. Stir in the remaining ingredients, except the salt. Use a teaspoon and spatula to put an equal amount of the brownie mixture into each hole of the muffin tray, smooth the top down, and sprinkle a little salt on each. Cook for 20 minutes. Once cooled, store in the fridge. Hungry for more recipes like this? Sign up to Veganuary for our celebrity cookbook, meal plans, nutritional advice, recipes, and more – straight to your inbox. The best bit? It’s 100% free!