chocolate brownies, gluten and dairy free

Ingredients:

400g can cannellini beans, drained and rinsed
70g coconut oil, melted
1/2 cup maple syrup or honey
3 eggs
tbsp cocoa powder
2 tbsp strong black coffee ( optional)
2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp baking powder
1/2 cup chocolate chips
2/3 cup fresh or frozen raspberries

Method:
1. preheat the oven to 180 degrees and line an 8x8 inch square pan with parchment paper.
2. in a medium bowl, using a stick blender to blend the beans in a smooth paste. add the oil, syrup, cocoa, coffee, vanilla, salt and baking powder and blend until smooth and combined.
3. mix in the chocolate chips and raspberries with a spatula.
4. pour into the prepared pan and spread out evenly.
5. bake for 30-35 minutes, until set.
6. allow to cool before cutting into squares.

keep refrigerated