Dark Chocolate Rose Brownies

Time: 30 minutes | Serve: 9

Gluten free / Dairy free / Vegetarian

Ingredients

1/2 cup medjool dates, pitted

2 Tbsp Mayver’s Unhulled Tahini

1 425g can black beans, drained and rinsed well

1/2 cup quinoa flakes

1/2 cup rice malt syrup

2 drops food-grade rose essential oil

1/2 cup almond meal

1/4 cup dutch pressed cacao

1/4 tsp salt

1/2 tsp gluten and aluminium free baking powder

50 grams vegan 80-90% dark chocolate, chopped into rough pieces

Desiccated/shredded coconut

Edible rose petals

Method

Preheat oven to 180 degrees celsius.
Place black beans, dates, rice malt, Mayver’s Tahini and rose oil in a food processor, blending until very smooth. Add almond meal, cacao, baking powder and salt, and blend again until uniform.
Transfer to a bowl, stirring in chocolate chips.
Pour into a 10-inch square tin lined with baking paper and cook for 15 – 20 minutes.
Remove from oven and stand for 5 minutes before transferring to a cooling rack.

Decorate with powdered coconut and edible rose petals. To powder coconut- Simply add desiccated/shredded coconut to a coffee grinder and blend on high, until a powdered consistency has formed.

This delish and wholesome recipe was developed by @panaceas_pantry.