Fudgy Brownies (Low Sugar, Plant-Based , Gluten-Free)

I saw this post over at Vegan in the Freezer and had to try it.  I substituted dates for the coconut sugar and sunflower butter for the coconut butter. This is the best brownie recipe I've tried! It does not fall apart like others I've tried or get dry like others.  Plus, it is a nice fudgy, moist brownie.  Delicious!

Ingredients

1/2 cup kidney beans

1 cup pitted dates, softened in water for 30 minutes prior to using

1/3 cup peeled, precooked, and cooled yellow or red potato 

2 tablespoons tahini 

2 tablespoons sunflower butter

1/4 cup pure maple syrup

3 tablespoons nondairy milk

1/2 cup plus 2 tablespoons cocoa powder

2 tablespoons arrowroot powder

11/2 teaspoons pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon sea salt

3 tablespoons nondairy chocolate chips (mini are nice)

Directions

Preheat oven to 350°F. Line an 8" × 8" brownie pan with parchment paper.

Using a food processor, purée the beans, dates, potato, tahini, and coconut butter until smooth.  Add maple syrup and milk and purée again.

Add the cocoa powder, sugar, arrowroot, vanilla extract, baking powder, baking soda, and sea salt to the processor and process until combined. Stir in the chocolate chips.

Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes. Remove, let cool completely before serving.