Servings: 16

1/2 cup kidney beans ½ cup kidney beans
1/2 cup pitted dates ½ cup pitted dates
1/3 cup peeled precooked, and cooled yellow or red potato (see note) ⅓ cup peeled precooked, and cooled yellow or red potato (see note)
3 tablespoons tahini or nut butter see note and nut-free option 3 tablespoons tahini or nut butter see note and nut-free option
1/4 cup pure maple syrup ¼ cup pure maple syrup
3 tablespoons nondairy milk 3 tablespoons nondairy milk
1/2 cup + 2 tbsp cocoa powder ½ cup + 2 tbsp cocoa powder
1/2 cup coconut sugar ½ cup coconut sugar
2 tablespoons arrowroot powder 2 tablespoons arrowroot powder
1 teaspoon vanilla bean powder or 1 1/2 teaspoons pure vanilla extract 1 teaspoon vanilla bean powder or 1 ½ teaspoons pure vanilla extract
1/2 teaspoon baking powder ½ teaspoon baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon sea salt ½ teaspoon sea salt
3 tablespoons nondairy chocolate chips mini, + 1 tablespoon for the top 3 tablespoons nondairy chocolate chips mini, + 1 tablespoon for the top

Preheat oven to 350°F. Line an 8" × 8" brownie pan with parchment paper. Using a food processor, puree the beans, dates, potato, and tahini until smooth, and then add the maple syrup and milk and puree again. Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined. (If your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients.) Stir in the chocolate chips. Transfer the mixture to the brownie pan, and spread evenly with a spatula, sprinkle last tablespoon of chocolate chips on the top. Bake for 22 to 30 minutes (brownies will firm with cooling and are more fudgy with less baking, so don’t overbake). Remove, let cool completely, frost if desired, and cut into squares.

Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.  Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
Nutrition Facts: (16 servings)  Nutrition Facts: (16 servings)
Calories 103, total fat 2.5g, Saturated fat >6g, Cholesterol 0mg, sodium 1118mg, total carbohydrates 18.9g, dietary fiber 1.9g, total sugar 12.3g, protein 2.6g, vitamin D 0mcg, calcium 27mg, iron1mg, potassium 201mg  Calories 103, total fat 2.5g, Saturated fat >6g, Cholesterol 0mg, sodium 1118mg, total carbohydrates 18.9g, dietary fiber 1.9g, total sugar 12.3g, protein 2.6g, vitamin D 0mcg, calcium 27mg, iron1mg, potassium 201mg