Fitness - Black Bean Brownies with Raspberries

1. Mix the chia seeds and 120ml (six tablespoons) of water in a small bowl. Set aside for 10-15 minutes until the mixture thickens.
2. Preheat the oven to 180°C (350°F) and line a 20cm square cake tin with baking paper.
3. Place the black beans, chia seed gel, vanilla, maple syrup and coconut oil in a high-powered blender or food processor and blend or process until a smooth batter is formed.
4. Place the coconut flour, baking powder, baking soda, salt, cacao powder and cacao nibs, if using, in a mixing bowl and stir to combine. Add the black bean batter and gently mix until combined.
5. Gently fold through the raspberries.
6. Transfer the mixture into the lined cake tin and bake in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
7. Leave the brownie to cool completely in the tin, then cut into triangles. Enjoy!

Tips for making black bean brownies Once cooled, the brownies can be stored in an airtight container. Keep the container in the fridge and the brownies will last for up to five days. The brownies will become firmer once they have been refrigerated and have more of that yummy fudgy texture. While this recipe uses canned black beans, you could also use the dry ones if that is what you have on hand. Just be sure to pre-soak, cook and drain them, then allow the beans to cool before you start the recipe. Get baking these tasty black bean brownies! If you've tried my black bean hummus recipe, you might be surprised to think black beans can be used in sweet dishes too! Would you have guessed that black beans could make such an amazing looking sweet snack? I'm so excited to see what you ladies think of the recipe — if you try it out, make sure you let me know in the comments! Love, Kayla xx

Dietary preferences: Vegan, Gluten-free, Nut-free.