1. Start by putting 6 medjool dates in a jar, cover them with water, and allow them to soak for at least 1 hour. Drain the water and remove the seeds before using.

2. Preheat the oven to 180 degrees celcius/350 degrees fahrenheit and line a baking dish with baking paper.

3.Using a high-speed blender or food processor, add 1 can of chickpeas (drained & well rinsed), 1 can of black beans (drained & well rinsed), 6 soaked dates, ½ cup rice malt syrup, ½ cup peanut butter, ¾ cup cacao powder, ½ tsp salt and 1 tsp vanilla extract. Blend until well combined.

4. Transfer mixture to a large bowl. Add ¾ tsp baking soda and ½ cup chocolate chips and gently fold through.

5. Pour and scrape the brownie mixture into the baking dish and smooth it down evenly. Bake in the oven for 30-35 minutes. Poke a skewer through the middle and if it comes out clean it’s ready! Allow to cool, or refrigerate, before cutting into it as it will be very soft and delicate.

*gently drizzle extra peanut butter on top of the mixture before you put it in the oven to create this swirl effect.

Calories – 212 (887kJ)
Protein – 7g
Carbohydrates – 29g
Fat – 6.9g

High Fibre

These brownies are packed with fibre from the black beans, chickpeas and medjool dates! An adequate amount of fibre in your diet will work wonders for your digestion. A strong and healthy digestive tract helps us fight bad bacteria, remove toxins, and absorb essential macro and micro nutrients that are the building blocks of our body. Research shows that dates also have impressive anti-inflammatory properties, due to their magnesium content, that can help boost your immunity. So, your body won’t blame you for going back for seconds with these brownies!