These easy 5 ingredient vegan black bean chocolate fudge brownies are made in 10 minutes and require no baking. Bite sized to satisfy your chocolate cravings.
Why you'll love these no bake fudgy brownies
- Only 10 minutes to put together these naturally sweetened, gluten free, grain free, dairy free, vegan one bite snacks.
- A sweet treat with natural sweetener and black beans that taste like traditional brownies. These raw brownie bites are are made with simple ingredients. A great way to treat yourself.
- They don't taste like black beans at all, more like baked fudge brownies that satisfy your sweet tooth without the guilt!
- They're a fudgy, chocolaty, decadent guilt-free dessert.
Ingredients and substitutions
- Black beans: work best if they contain no salt. If you only have salted beans, rinse really well to try and remove some of the salt reside. Black bean taste cannot be detected in the brownies.
- Nut or seed butter: can be used. I used almond butter but you can also substitute peanut butter, cashew butter, sunbutter or tahini. You'll get an extra dose of creaminess in the vegan brownie recipe.
Clean eating tip: when choosing nut or seed butter make sure to read the label. There should only be one ingredient, the nut or seed. Try and avoid additives like excess salt, oils and preservatives.
- Coconut flour: will add a little sweetness. Make sure to weigh the coconut flour because it's super absorbent and can dry out the brownie batter. If it is dry while mixing, add a little dairy-free milk, 1 tablespoon at a time to moisten.
- Cacao powder: adds a deep chocolaty flavor and is minimally processed. Cocoa powder also contains nutrients, though more processed than cacao powder. Cocoa powder is also less expensive which makes it a good alternative. Make sure to choose a brand without added sugar.
- Coconut sugar: adds natural sweetness. You can substitute monk fruit sweetener. Maple syrup or honey won't work as well and may make the raw brownie batter too soft.
- Dairy-free milk: is optional but works well to loosen the batter if it is too firm or crumbly. You can also substitute with a little water or coconut water.
see recipe card for all ingredients and quantities
How to make no bake black bean brownies
Line a 4x8-inch loaf pan with unbleached parchment paper and set aside.
In a high-speed blender or food processor, add black beans and nut butter. If nut butter is difficult to stir, warm in a small pot on stovetop, or in microwave until melted. Cool slightly and combine with beans. Pulse, scraping down sides, until beans are mashed and combined.
Tip: If you have a hard time mixing your nut or seed butter in it's jar, scoop out into a large bowl and blend with an immersion blender, hand mixer or high-speed blender then pour back into the jar. It should keep well blended, creamy and easy to scoop.
In a large mixing bowl with a sturdy spoon or spatula, add bean and nut butter mixture, coconut flour, cacao powder and coconut sugar. Mix well to combine. If the batter is dry and crumbly add a tablespoon of dairy-free milk (or more if needed).
Add mix-ins and combine.
Pour batter into prepared pan. Press firmly and smooth the top. Refrigerate for a minimum of 20 minutes or until brownies are set and firm. Can be cut into 21 bite sized pieces.
Tips, tricks and variations
- If possible, weigh your ingredients. A little too much coconut flour can make your brownies dry and crumbly.
- Adding mix-ins like chopped nuts and seeds boosts flavor and texture in the brownies. Adding chocolate chips to the warmed, melted nut butter (if you choose to heat it) will add melted chocolate to the fudgy brownie bites.
- If you like a mocha chocolate flavor, add 1 tablespoon of coffee or expresso in place of the dairy-free milk.
Once well combined, I find you cannot taste the flavor of these brownies with black beans. The rich chocolate flavor stands out with a fudgy, moist, tender, chocolaty bite.
If you're going to eat them in a day or two they can be left on the counter, but for anytime longer they should be refrigerated.
- High-speed blender, food processor or hand masher
- Large bowl & sturdy spoon or spatula
- 4x8-inch loaf pan
- Unbleached parchment paper
Store the raw chocolate fudge brownies in an airtight container in the fridge for 4-5 days and up to 3 months in the freezer. They can be individually wrapped for a quick grab-and-go snack.
No Bake Black Bean Chocolate Fudge Brownies
- 1 4x8-inch loaf pan
- 1 food processor
- 1 14- ounce can no-salt black beans, drained and rinsed
- ½ cup (120 grams) nut or seed butter (I used almond butter)
- ⅓ cup (37 grams) coconut flour
- ⅓ cup (40 grams) cacao powder
- ⅓ cup (60 grams) coconut sugar
- 1 tablespoon dairy-free milk (optional, only if necessary)
- ⅓ cup total of mix-ins (chocolate chips, cacao nibs, chopped nuts or seeds)
- Line a 4x8-inch loaf pan with unbleached parchment paper and set aside.
- In a high-speed blender or food processor, add black beans and nut butter. If nut butter is difficult to stir, warm in a small pot on stovetop, or in microwave until melted. Cool slightly and combine with beans. Pulse, scraping down sides, until beans are mashed and combined.
- In a large mixing bowl with a sturdy spoon or spatula, add bean and nut butter mixture, coconut flour, cacao powder and coconut sugar. Mix well to combine. If the batter is dry and crumbly add a tablespoon of dairy-free milk (or more if needed).
- Add mix-ins and combine.
- Pour batter into prepared pan. Press firmly and smooth the top. Refrigerate for a minimum of 20 minutes or until brownies are set and firm. Can be cut into 21 bite sized pieces.