Red bean brownie


  • 20g of Krüger dark cocoa
  • 100g of dates
  • 1 can (400g) of red bean (220g after draining)
  • 2 eggs
  • 30g of cane sugar
  • 50g of coconut oil
  • 50g of chocolate
  • 2 tea-spoon of sugar with vanilla


Preheat the oven to 180°C. Grease a 20 x 20 cm mold with a little bit of coconut oil and line it with baking paper. Pour boiling water over the dates and leave them to swell. After 10 minutes drain the excess water. In the meantime rinse and drain the beans. Prepare the remaining ingredients: eggs, cocoa and cane sugar. Melt the coconut oil by gently heating it. Measure 2 tea-spoons of sugar with vanilla, Cut the chocolate and separate 30g. Move it to a small bowl and melt in a microwave oven. Leave the remaining 20g of chocolate to sprinkle the brownie. Pour all the ingredients in a bowl and blend them thoroughly. Move the dough into a mold and sprinkle with the spare chocolate. Pour the mold in the oven and bake for approx. 25 minutes. Leave the baked brownie to cool down completely, then cool it in a fridge.