1/2 C Walnuts
1 Tin of Blackbeans (drain)
1/4 C Peanut Butter or any nut butter
2 Flax Eggs ( 2 tbsp Ground Flaxseed and 5 Tbsp Water)
3 Tbsp Date Syrup
1 Tsp Vanilla Essence
1/3 C Cocoa Powder
1/3 C Coconut Sugar
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Coffee Powder or Coffee Substitute ( I use Chickory)
Grind of Salt
Strawberries to top
Just make your flax egg first.
Put all ingredients into a blender and blend until combined. Put into a lined oven proof dish (I used a small rectangle) and bake at 175deg for 30mins. It’s nicer set in fridge (much more fudgy) but it’s still pretty yummy warm too!
