Preheat oven to 350ºF. Line an 8 x 8 baking dish with parchment paper.
In the bowl of a food processor, add the cooked black beans and eggs and begin to process while slowly pouring in the melted coconut oil. Process until the beans are very smooth.
Add vanilla, salt, cocoa powder, xylitol, apple sauce and baking powder to the black bean mixture. Blend until well combined, scraping down the sides of the bowl as needed.
Add half of the chocolate chunks to the brownie batter and pulse approximately 5 times, just until mixed.
Using a spatula, transfer the batter to the prepared baking dish and smooth the top out evenly. Sprinkle the rest of the chocolate chunks, the sliced almonds, and the roasted cashews evenly on the top of the batter mixture.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
Let the brownies cool completely at room temperature, then move them to the fridge for at least 4 hours before cutting into squares.
Enjoy!