Coconut Black Bean Brownies

Coconut Black Bean Brownies

These delicious chocolate craving busters are so good you wont believe they are gluten free, vegan and full of fiber and heart healthy fats. Finally you don’t have to feel guilty about eating dessert.. or, dare I say.. breakfast.. I did.

These brownies are cooked in a muffin tin so you don’t have to worry about trying to cut them without falling apart. These brownies are very delicate so be careful removing them from the tins. Store them in the fridge for up to a week (if they last that long!).

Coconut Black Bean Brownies
Recipe type: glueten free, vegan
Cuisine: dessert
These are deliciously healthy brownies that are cooked in a muffin tin. Satisfy your sweet tooth with these fiber rich black bean brownies.
  • 1 15oz can black beans, rinsed and drained
  • 2.5 tbsp milled flax seed, added to 6 tbsp water in a small bowl set aside for 10 minutes
  • 3 tbsp melted coconut oil (plus extra to grease muffin tins)
  • scant ¾ cups raw cacao powder
  • ¼ natural sea salt
  • 1 tsp vanilla powder
  • ¼ cup unsweetened shredded coconut
  • ½ cup raw cane or coconut sugar
  • 1-2 tbsp maple syrup (sweeten to liking)
  • 1½ tsp baking powder
  • pinch of cinnamon
  • optional toppings- flaked coconut or any nut or seed of choice.
  1. Preheat oven to 350 degrees
  2. Grease a muffin tin for 12 muffins (I use melted coconut oil)
  3. Add flax to water and stir and set aside
  4. Add all other ingredients to a food processor adding the flax and water mixture last
  5. Process until smooth
  6. Spoon evenly into muffin tins and top with topping of your choice
  7. Bake for 25-28 minutes
  8. Brownies will be very soft so let cool in pan then remove carefully
  9. Enjoy with a glass of coconut milk for pure enjoyment


coconut black bean brownies 2


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