Ingredients Serves 6
- 1.5 cup gluten-free flour mix
- 1 cup carob or cacao powder
- 1/2 tsp salt
- 1 tsp baking powder
- 2 cups soft dates
- 1 banana
- 1 (15-oz) can red beans
- 2 tbsp coconut oil
- 3 tbsp peanut butter
- 1 oz/30 g chocolate chips
In a large mixing bowl combine 1.5 cup of gluten-free flour mix, 1 cup of carob (or cacao) powder, 1/2 teaspoon of salt and 1 teaspoon of baking powder.
Blend 2 cups of soft dates together with 1 cup of water. If your dates are firm, soak them in warm water for at least 30 minutes, or until sof. I recommend soak the dates in one cup of water and then just blend the dates together with this water.
Add 1 banana, 2 tablespoons of coconut oil and beans (drained and rinsed). Process until smooth.
Pour the wet mixture into a bowl with dry ingredients. Mix well and make sure there are no dry stuff left at the bottom of the bowl. You will get a thick dough.
Line 8x8 inches (20x20 cm) form with parchment paper. Spread the batter into the baking dish and level with spatula.
As you can see, my baking dish is a little bit bigger than 8x8, but for this recipe it's not a problem. I just bent the edge of the parchment to make a border, and that's worked.
Melt peanut butter on a low heat or in a microwave. Dollop it over the batter and create swirls with knife.
Sprinkle vegan chocolate chips over the top. Place the dish into preheated to 375 F (180 C) degrees oven and bake for 30 minutes.