Enjoy these fudgy, no bake black bean brownies bites that are rich, fudgy, chocolatey, and completely satisfying. This easy recipe uses simple, wholesome ingredients and requires no oven time, making it a perfect treat for when you want to satisfy your chocolate cravings quickly.
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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Ingredients
114-ouncecan no-salt black beansdrained and rinsed
½cup(130grams)nut or seed butterI used almond butter
⅓cup(37grams)coconut flour
⅓cup(40grams)cacao powder
⅓cup(60grams)coconut sugar
1tablespoondairy-free milkoptional, only if necessary
⅓cuptotal of mix-ins (chocolate chips, cacao nibs, chopped nuts or seeds)
Instructions
Line a 4x8-inch loaf pan with parchment paper and set it aside.
In a food processor, combine drained black beans and melted nut butter. Blend until smooth, scraping down the sides as needed.
1 14-ounce can no-salt black beans, ½ cup nut or seed butter
In a large mixing bowl, add the bean mixture, coconut flour, cacao powder, and coconut sugar. Mix until everything is well incorporated. If the batter is too dry, add a tablespoon of dairy-free milk.
⅓ cup coconut flour, ⅓ cup cacao powder, ⅓ cup coconut sugar, 1 tablespoon dairy-free milk
Stir in your chosen mix-ins, such as chocolate chips or nuts. Reserve a few extra chocolate chips to press on top.
⅓ cup total of mix-ins (chocolate chips, cacao nibs, chopped nuts or seeds)
Pour the batter into the prepared pan and press it down firmly, smoothing the top. Refrigerate for at least 20 minutes, or until firm.
Once set, cut into bite-sized pieces and enjoy!
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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.