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    Eat Fresh Glow » Recipes » Dessert

    No Bake Black Bean Chocolate Fudge Brownies

    Published: Feb 13, 2022 · Modified: Feb 6, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    no bake black bean brownies lined up on board.
    no bake black bean brownies lined up on board.

    These easy 5 ingredient vegan black bean chocolate fudge brownies are made in 10 minutes and require no baking. Bite sized high protein and fiber snack to satisfy your chocolate cravings.

    no bake black bean brownies laid out on marble board with spoon of cacoa powder and scattering of chocolate chips and nuts

    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 healthy with a big dose of protein, fiber and simple ingredients. A great way to treat yourself with healthy eating.
    • 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 healthy dessert.
    Jump to:
    • Why you'll love these no bake fudgy brownies
    • Noteworthy ingredients and substitutions
    • How to make no bake black bean brownies
    • Tips, tricks and variations
    • FAQs
    • Equipment
    • Storage
    • Recipe

    Noteworthy ingredients and substitutions

    ingredients
    • 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 beans are high in protein and fiber and the 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 protein and 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 and fiber. 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. It's high in antioxidants and nutrients and 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.

    process shot with ingredients in bowl and then mixed

    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.

    stack of fudgy no bake black bean brownies

    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 the healthy fats and nutrients 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.

    FAQs

    Can you taste black beans in the brownies?

    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.

    Do black bean brownies need to be refrigerated?

    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.

    chocolate black bean brownies lined up on marble board

    Equipment

    • High-speed blender, food processor or hand masher
    • Large bowl & sturdy spoon or spatula
    • 4x8-inch loaf pan
    • Unbleached parchment paper

    Storage

    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.

    Recipe

    black bean brownies stacked three high.

    No Bake Black Bean Chocolate Fudge Brownies

    5 from 1 vote
    These easy 5 ingredient vegan black bean chocolate fudge brownies are made in 10 minutes and require no baking. Bite sized high protein and fiber snack to satisfy your chocolate cravings. 
    Print Recipe Pin Recipe Rate Recipe
    Prep Time10 mins
    Refigerate20 mins
    Total Time30 mins
    Servings: 21 squares
    Calories: 75kcal

    Equipment

    • 1 4x8-inch loaf pan
    • 1 food processor

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    If possible, weigh your ingredients. A little too much coconut flour can make your brownies dry and crumbly.
    Store 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.

    Nutrition

    Serving: 1square | Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 88mg | Potassium: 128mg | Fiber: 3g | Sugar: 2g | Calcium: 29mg | Iron: 1mg
    nutritional values are estimates only
    Author: Jacqui Wilson
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: black beans, dairy free brownies, gluten free brownies, no-bake, one-bite brownies, vegan

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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