1 1/2 cups (250g) cooked adzuki beans, drained2 tablespoons unsweetened cocoa powder1/2 cup (40g) quick oats1/4 teaspoon salt1/3 cup (75g) agave syrup1/4 cup (40g) coconut oil2 teaspoons vanilla extract1/2 teaspoon baking powder1/2 cup + 1/4 cup chocolate chips1 tablespoon dried goji berries1 tablespoon cacao nibs (optional)

To cook adzuki beans, soak 1 cup dry adzuki beans in a pot of water overnight. Beans will expand in size while soaking so make sure there’s enough water. Drain and replace with 4 cups of fresh water. Bring to a boil then lower to a simmer for about 1 hour, or until the beans are tender. Drain and let cool. 1 cup dry adzuki beans yields about 3 cups cooked beans.Preheat oven to 350° F. Grease an 8”x8” pan with cooking spray. Soak dried goji berries in water and set aside. Put all ingredients, except chocolate chips, goji berries and cacao nibs, in a blender or food processor and blend until completely smooth. If the mixture is too thick or pasty, add water or non-dairy milk of your choice 1 tablespoon at a time and blend until a smooth texture is achieved. Be careful not to add too much liquid. Stir in 1/2 cup chocolate chips.Pour mixture into the pan and spread out as evenly as possible with a spatula. Knock pan on worktop 2 to 3 times to help level the mixture. Sprinkle 1/4 cup chocolate chips and cacao nibs over the top. Drain the goji berries and sprinkle them over the top. Bake for 18 minutes. Then let cool before slicing into desired size and serve. If necessary, refrigerate brownies for at least an hour to firm them up. Store leftovers covered in the fridge.