Preheat the oven to 180 °C, and lightly grease a baking tin about 20 x 20cm.

Start with the raisin puree, place the raisins and boiling water in a blender jug. Allow to stand covered for 10 minutes until softened and blend to a puree. Set aside.

To a food processor, first add the wet ingredients. These are the beans, peanut butter, honey, and vanilla. Blend those together.⁣

⁣ Rinse the chickpeas from the brine, sparing some of the brine for blending.

Next add the almond flour, baking powder, baking soda, and dash of salt. Blend everything together until you have a thick and creamy consistency. ⁣Add some of the chickpea brine if the mixture does not come together well. You can add up to 3 tbsp.

⁣ Add the batter to the pan and spread it evenly using a spatula. Add strips of the raisin jam over the brownie batter. Use a toothpick to swirl through.

When removing from the oven, give the bars 15 minutes to cool before slicing and serving with ice cream.