Black Bean Chocolate Brownie

VEG | LF | GF | SF

How It's done:


400g tin black beans, rinsed and drained
200g Medjool dates, pitted and soaked in warm water to soften
1/2 cup raw, unsalted walnuts, roughly chopped
55g cacao powder
1 tbsp coconut oil
1 tsp baking soda
4 free-range eggs


Preheat the oven to 160 degrees Celsius. Line a medium-sized tin with baking paper and set it aside. Add all ingredients to a food processor and pulse until a smooth consistency is formed. Pour the brownie mix into the tin and bake for 30 minutes or until slightly soft to touch (this will ensure they have a fudgy texture). Allow brownies to cool for 10 to 15 minutes before cutting into bite-sized portions. Store in an airtight container for up to 3 days.

Cooking Time

30 mins