I am allllllll for gluten free, wheat free, sugar free, caffeine free..I do draw the line at certain ‘dairy free’ (i will not stop eating cottage cheese or mozarella white cheese) and egg free (I like both and I already cut out the rest so there!) but these brownies are so versatile they can be converted to suit a vegan option as well! A heads up, don’t tell anyone what you are putting in them until they have eaten at least five..mooohhhahahah. It was my favourite moment of the day! HAHAHAHAHAH

You will need:

1 can of black beans (if you live in the middle of nowhere like I do then use kidney beans, drain them and rinse till all the fluid is out!)

2 eggs or vegan option (1tbsp ground flax + 3tbsp water per egg)

1/3 cup of raw honey/agave/stevia or even date puree (soak dates in rooibos tea overnight until puffy, then blend till smooth!)

1/2 cup raw cocoa

1/2 tbsp coconut oil (melted)

1 tbsp milk (use almond milk or rice milk as an alternative)

1 teaspoon balsamic vinegar (Yes, vinegar!)

1/2 teaspoon bicarb

1/2 teaspoon baking powder

1 tbsp nut butter

How to:

Drain the beans and blend them until smooth. Now add the eggs or flax eggs. blitz till combined

Add in the cocoa, the oil, your sweetener of choice, milk, balsamic vinegar, baking powder, bicarb and peanut butter. Blend till smooth.

Pour over into a tray and bake for 20-25 minutes!

Makes about 12 brownies!

Delectable!