I recently came across this recipe in Ellie Bullen’s new book, Elsa’s Wholesome Life. Ellie’s philosophy is around eating more plants.

Eating a mass of different plants- vegetables, fresh herbs, fruits, legumes, etc, everyday helps to promote healthy gut lining and microbiome. New research is revealing that the foods we eat, has a profound impact on the good bacteria living inside our bodies.

Having great gut health is not only beneficial from a weight loss and immune system perspective, the gut has been dubbed the ‘second brain’, indicating that it plays a vital role in reducing feelings of anxiety, stress, depression and more.

On the flip side, a diet high in refined sugar and processed flour can work to undermine a flourishing gut health.

I was completely sceptical before trying out this Black Bean Recipe. With no refined sugar or flour, I was mentally prepared to yet another experiential flop.

To my surprise (and delight), this recipe was a winner and will be kept on hand for the next office work party.

Serves: 12

Ingredients

• 500g Sweet potato
• 400g can of black beans (drained)
• 140g medjool dates
• 1/2 cup cocoa
• 3/4 cups of almond milk
• 2 tablespoons of coconut  oil
• Pinch of salt

Method:

1. Preheat your oven to 190 degrees Celsius. Line a brownie tin with baking paper.
2. Boil sweet potato in water until tender.
3. Drain sweet potato and place in Blender with all other ingredients. Blend until smooth.
4. Pour mixture into the prepared tin
5. Bake for 30-40 minutes until a crust forms on the top but the centre is still nice and fudge.
6. Allow to cool slightly before turning out on to a wire rack to cool completely
7. To make a raw chocolate sauce, melt 2 tablespoons of coconut oil with 2 tablespoons of cocoa butter. Add 2 tablespoons of cocoa and 2 tablespoons of maple syrup. Drizzle the chocolate sauce on top. Serve with yogurt and fresh or raw berries.