Ingredients

Black Bean Brownie

200g black beans, rinsed and drained

1 tbsp cacao

¼ cup rolled oats

Pinch of salt

2 tbsp rice malt syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

¼ tsp baking powder

Peanut Butter Nougat

1/4 cup coconut cream

1 tbsp rice malt syrup

3 tbsp coconut flour

1/3 cup Mayver’s Skin On Peanut Butter

Dark Choc + Broomstick

½ cup dark chocolate, roughly chopped.

1 pack of pretzel sticks

Method

Black Bean Brownie

1. Preheat oven to 175 degrees (fan forced) and line a mini patty cake tin with patty cake wrappers.

2. Combine all brownie ingredients in a food processor and process until smooth. Spoon tsp amounts into each patty cake wrapper, ensuring to fill ½ way up (this will allow space for the nougat and chocolate layers). Bake in oven for 10 mins, allow to cool in the tin.

Peanut Butter Nougat

3. Combine all ingredients in a small bowl and mix until smooth. The mixture should be the consistency of cookie dough, if too runny add a little more coconut flour, if too stiff add a little more coconut cream.

4. Roll tsp amounts of nougat into balls and press onto tops of brownie, refrigerate once all patty cakes are topped.

Dark Choc + Broomstick

5. Melt small batches of chocolate in the microwave and work quickly to top each brownie with a small amount, return to the fridge to set.

Assembly

6. Peel off patty cake wrapper of each brownie and tip upside down (so chocolate side is on the bottom). Insert a pretzel stick into each upside-down brownie and arrange on plate to serve. If not serving immediately store in the fridge and insert pretzel just before serving.

Spooktacular recipe by @nataliemewing