Ingredients

• 1/2 cup Medjool dates, pitted
• 2 Tbsp Mayver’s Unhulled Tahini
• 1 425g can blackbeans, drained and rinsed well
• 1/2 cup quinoa flakes
• 1/2 cup rice malt syrup
• 2 drops food-grade rose essential oil
• 1/2 cup Almond meal
• 1/4 cup dutch pressed cacao
• 1/4 tsp good-quality salt
• 1/2 tsp gluten and aluminium free baking powder
• 50 grams vegan 80-90% dark chocolate, chopped into rough pieces

Method

1. Preheat oven to 180 degrees celsius.
2. Place blackbeans, dates, rice malt, Mayver’s Tahini and rose oil in a food processor, blending until very smooth. Add almond meal, cacao, baking powder and salt, and blend again until uniform.
3. Transfer to a bowl, stirring in chocolate chips
4. Pour into a baking-paper lined 10 inch square tine and cook for 15-20 minutes, or until cooked through.
5. Remove from over and stand for 5 minutes before transferring to a cooling rack.

OPTIONAL: Decorate with powdered coconut and edible rose petals. To powder coconut- Simply add desiccated/shredded coconut to a coffee grinder and blend on high, until a powdered consistency has formed.
This recipe was provided by this month’s Mayver’s Taste Tester @panaceas_pantry