Preheat oven to 170C (340F) and line a 12 by 8 inch baking tin with baking parchment (greaseproof paper).

Melt the coconut oil over a low heat until it becomes liquid.

Rinse the black beans until the water runs clear and drain off the excess water.

Add to a food processor along with the eggs, cacao powder, honey and the pinch of salt.

Turn on the food processor and drizzle in the coconut oil slowly as the machine is running.

Blend on high until the mixture is smooth.

Taste the brownie batter and add more honey if desired.

Pour the batter into the lined baking tin and smooth out to ensure an even thickness.

Bake in the oven for 40-45 mins until the top looks cooked and has cracked slightly but the inside still feels squidgy and slightly liquid when you press down.

Leave to cool before cutting into 24 bite-sized pieces.