White Chocolate, Blackberry & Rosemary Mud Slice
  • 75 g (2 ½ oz/ ¾ cup) walnut halves
  • 40 g (1 ½ oz/ ⅓ cup) chia seeds
  • 400 g (14 oz) tinned butterbeans (giant white beans), rinsed and drained
  • 250 g (9 oz) granulated sugar
  • 80 ml (2 ½ fl oz/ ⅓ cup) coconut oil, melted
  • 100 g (3 ½ oz/1 cup) ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon natural vanilla extract
  • ¼ teaspoon sea salt flakes
  • 150 g (5 ½ oz) white chocolate, broken into 1 cm (½ in pieces)
  • 2 rosemary sprigs, leaves stripped
  • 130 g (4 ½ oz) frozen blackberries
  1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 28 cm x 22 cm (11 in x 8 ½ in) baking tin with butter.
  2. Arrange the walnut halves on a baking tray in an even layer, transfer to the oven and bake for 5 minutes until lightly toasted. Leave to cool, then chop into roughly 1 cm (½ in) pieces. Leave the oven on.
  3. Put the chia seeds in a small blender or spice grinder and whiz together for 20 seconds to form a powder. Tip the ground chia into a bowl, pour over 150 ml (5 fl oz) of water and stir together to form a paste. Set aside.
  4. Place the butterbeans in a food processor and blend together until smooth, then add the chia paste, sugar, coconut oil, ground almonds, baking powder, vanilla extract and sea salt and blitz together to form a smooth batter.
  5. Add the chocolate, half the rosemary, the blackberries and walnuts to the food processor and pulse for 2–3 seconds to combine, then pour the batter into the prepared baking tin. Scatter over the remaining rosemary leaves and bake for 50 minutes, or until it is just set in the middle and the edges are raised and cracked. Remove from the oven and allow to cool, then cut into squares and serve, or transfer to an airtight container and store in the refrigerator for up to 5 days (they taste even better the next day).
Recipe by The Taste Edit at https://thetasteedit.com/white-chocolate-blackberry-rosemary-mud-slice/