Just 1 bowl and less than 10 minutes to make these black bean fudge brownies which require no baking at all! Vegan, allergy friendly, gluten free and refined sugar free, they are also chock full of protein and fiber too- A healthy snack or dessert!
Pssst. Before we get into the post, remember to enter the Birthday giveaway (3 winners with a $500 prize pack!) and also this giveaway here– Hello, Holiday!
Beans in desserts have become more and more popular over the last few years. From seeing them in blondies, to dips to even cookie dough- They have been appearing left, right and centre.
I’ve always been skeptical of it and to be honest, refrained from it. When black beans were suggested as the theme for our first month of recipe collating, I wanted to
throw a pie at Alexis thank Alexis for throwing a challenge my way.
Black beans…you met your match. I wanted to stick to something I’ve become known for on here- No Bake treats. This in itself was another challenge. Having the black beans baked or cooked in something really does allow it to mask the ‘bean’ taste. With no baking required, the beans needed to be very well disguised. After some failed attempts, wasted maple syrup and smelling like Chipotle minus the deliciousness, I hit success. SUCCESS.
However, I didn’t trust myself or my taste buds. I mean, I did but I needed confirmation. I asked my epic buddy Alison to taste test them. Why? Because she’s a blogger who loves her healthy eats and would NOT be fooled by beans. If they were Alison approved, they would be blog approved.
This was the text I got.
Did you see that? THE WORLD NEEDS THOSE FUDGE BARS.
Before we jump into my recipe, check out these other beauties from these four epic legumes.
Linds from The Lean Green Bean had me saying ‘Ola, Hombre!’ with her Mexican Layer Dip.
Kylie from Immaeatthat has made me want to dance around a tandoori oven with her Black Bean Naan Bowls.
Alexis my Hummusapien brought my claws out to battle the Cookie Monster for these Fudgy Black Bean Zucchini Cookies.
Julia from The Roasted Root has me balancing out my Ben and Jerry’s with these Sweet Potato Black Bean Breakfast Wraps.
So let’s talk these No Bake Black Bean Fudge Brownies. They are so easy to whip up, short ingredient list and are pretty darn healthy too! They are full of protein thanks to the beans, full of fiber thanks to the coconut flour (and the beans again) and only use a half cup of coconut sugar– No maple syrup required. You can keep them as it is or if you want to do what I did, add dairy free chocolate chips or homemade white chocolate chips (see this post for a tutorial). They are also vegan, gluten and dairy free!
Ready in 10 minutes flat, you have no excuses. They can be eaten as is or even better- Refrigerated for 20 minutes for some chocolate fudgy goodness. Bonus- To make it allergy friendly, use SunButter!
No Bake Black Bean Fudge Brownies
- 1 can unsalted black beans rinsed
- 1/2 cup almond butter can sub for sunbutter or another nut butter of choice
- 1/2 cup coconut palm sugar or any granulated sweetener of choice
- 1/4-1/2 cup dark cocoa powder depending on how much chocolate flavour you want
- 1/2 cup coconut flour sifted*
- 1 tablespoon + dairy free milk of choice**
- 1/4 cup + mix ins of choice I used dairy free chocolate chips + homemade paleo white chocolate chips
- In a blender or food processor, pulse your beans completely (you can mash it by hand but it will take much longer and more beans may remain intact)
- In a small microwave safe bowl or stovetop, melt your nut butter/sunbutter.
- In a large mixing bowl, combine the black beans, melted nut butter, coconut palm sugar, cocoa and mix well. Add the coconut flour and ensure mixture is fully incorporated. Stir through mix ins of choice. If batter is too firm, add the dairy free milk 1 tablespoon at a time until a very thick batter is formed. If batter is not firm enough, add more coconut flour and omit the milk.
- Line a large baking tray with baking paper. Move the black bean brownie batter into the pan and press firmly. Refrigerate for at least 20 minutes or until firm.
** Only add if batter is crumbly
Brownies can be kept at room temperature but best refrigerated.
Have you ever eaten a dessert with black beans?
What is your favourite legume?