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.
1 14-ouncecan no-salt black beans, drained and rinsed
½cup(120 grams) nut or seed butter (I used almond butter)
⅓cup(37 grams) coconut flour
⅓cup(40 grams) cacao powder
⅓cup(60 grams) coconut sugar
1tablespoondairy-free milk (optional, only if necessary)
⅓cuptotal 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.