Some of you may know this about me already, but I love taking the opportunity to add whole foods, fruit and veg in my baking, whether it's sweet potato, courgettes, banana, squash, avocado, etc, I like adding those extra nutrients if you know what I mean!
And these have not one but TWO 'secret' ingredients; avocado as the main source of fat and cannelloni beans for protein (also because I didn't have eggs in the house) but I do love getting creative and they made them turn out so good! It resulted in soft fudgy deliciousness and I swear, you wouldn't even guess that those ingredients are in there. They fool you, they fool you good!
1 1/4 c cannellini beans
1/2 c avocado packed
1/4 c milk of choice
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 c coconut sugar
1/2 c cacao powder
1 c almond flour
2 tbsp tapioca flour
1 tsp baking soda
1/2 c avocado
1 tbsp cocoa powder
3 tbsp maple syrup
a few drops vanilla extract
1/4 c milk
sprinkle of salt flakes on top
Grease and line a 8x8 inch tin and preheat oven to 180c
Put the beans, avocado, milk, apple cider vinegar, vanilla and coconut sugar and cacao powder in a food processor and blend until smooth.
Add the flours and baking soda and blitz until combined.
Pour into the prepared tin smooth over and place in the middle of the oven to bake for 18-25 minutes, until toothpick comes out clean.
While the brownies bake and BEFORE you think to clean the processor, throw in all the ingredients for the chocolate frosting and blend until smooth and shiny.
Allow the brownies to cool in the pan then carefully flip out onto a board then pour the frosting on top and spread evenly with a spatula. Sprinkle some salt flakes on top and option to add rose petals for decoration. Cut into 16 equal squares, serve and enjoy!