390 g Caramel Crunch Peanut butter
2 large eggs
2 bananas, crushed with a fork
1/2 cup white sugar
1 cup cacao powder
4 teaspoons Marmite
Preheat oven to 200 oC. Mix all the ingredients together and spoon into greased 12 muffin pan. Wet your fingers and smooth it out. Bake for 25 minutes. Let cool in pan for at least 15 minutes.
Recipe and photo: Alma Pretorius
1 can (425 g) kidney beans, drained and rinsed very very very very well!!!
1 heaped tbsp ground espresso coffee powder / or instant coffee powder granules
3 large eggs
½ cup (100 g) chocolate slab, cut into chips (or milk discs)
¾ cup date puree* (see bottom for recipe)
½ tsp baking powder
½ cup cocoa powder
2 tsp vanilla essence (or 1 tsp vanilla extract)
3 tbsp cherry flavored yoghurt (or any other yoghurt – natural is fine too)
½ cup salted peanuts, chopped coarsely (or any other nuts – or leave out)
Date puree:
1 cup pitted dates
½ cup hot water
Blend the dates and hot water till they form a smooth paste. (this date puree can be used in baked recipes instead of sugar. )
Preheat oven to 180 oC. Line square baking pan with baking paper. In food processor, mix the black beans with metal blade till very smooth. Add eggs, yoghurt, baking powder, cocoa powder, coffee granules, vanilla & date puree. Process till nicely blended. Add the peanuts / nuts and pulse 5 times. Pour the mixture evenly into the prepared baking pan. Sprinkle with chocolate chips.
Bake for 25 minutes – test if test skewer comes out clean. Otherwise bake longer.
Keep in tray for 10 minutes, cut and carefully remove. Place on wire rack and let cool completely before serving.
Recipe and photo: Alma Pretorius
You can easily freeze this.
Makes 30, depending on size
1 x 400g tin black beans (or 410 g kidney beans), drained, rinsed VERY WELL
1 large egg
1/2 teaspoon baking powder
1/2 cup cacao powder
1 teaspoon vanilla essence
1/2 cup white sugar
1 tablespoon vegetable oil
Nutella (about 1/2 cup – for topping) – can use choc chips / small squares chocolate
Preheat oven to 170 oC. Spray 2 baking sheets. In food processor with metal blade, blitz the drained and rinsed beans. Add egg, sugar, vanilla and oil and blitz till smooth. Add cacao and baking powder. Drop teaspoon-size (or tablespoon-size) mixture on baking sheet (they don’t spread). Add a small dollop of Nutella (choc chip / square chocolate) on top and bake for 12 minutes. Let cool on sheet for 5 minutes.
Recipe and photo: Alma Pretorius
