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Vegan black bean brownies

Two brownies stacked on a cooling rack topped with a raspberry

Vegan black bean brownies

Name: Vegan black bean brownies
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 12
Ingredients: 3tbsp coconut oil plus extra for the tin; 80g dates; 80g walnuts roughly chopped; 60g porridge oats; 400g can black beans rinsed and drained; 1 very ripe banana peeled and roughly chopped; 100g cocoa powder; 100ml maple syrup; 1tsp vanilla extract; 1tsp bicarbonate of soda; 2tsp baking powder; ¼tsp salt; 100g vegan chocolate chips; icing sugar to serve

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Serves 12

Easy

Prep: 2 mins - 15 mins

Cook: 3 mins - 3 mins

plus soaking and cooling

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The perfect addition to your afternoon coffee, our black bean brownies taste delicious and provide long-lasting energy and fibre

Dairy-free

Egg-free

Vegan

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Ingredients

Nutrition

Units:

MetricUS

3tbsp coconut oil

plus extra for the tin
80g dates
80g walnuts

roughly chopped
60g porridge oats
400g can black beans

rinsed and drained
1 very ripe banana

peeled and roughly chopped
100g cocoa powder
100ml maple syrup
1tsp vanilla extract
1tsp bicarbonate of soda
2tsp baking powder
¼tsp salt
100g vegan chocolate chips
icing sugar

to serve

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Nutrition: per serving

kcal251
fat14g
saturates7g
carbs23g
sugars13g
fibre4g
protein6g
salt0.54g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm square tin. Pit the dates and tip into a bowl. Pour 150ml boiling water over them and let them soak for about 20 mins. Heat a dry frying pan over a medium heat and tip the walnuts in. Toast for 3-5 mins until fragrant and lightly browned. Set aside to cool.
step 2

Drain the dates, reserving 1 tbsp of the liquid. Tip the oats into a food processor and blitz until finely chopped. Add the coconut oil, black beans, banana, cocoa powder, maple syrup, vanilla, bicarbonate of soda, baking powder, salt, and the drained dates. Pour in 1 tbsp of the date liquid. Blitz until smooth then stir in the walnuts and chocolate chips. Spoon into the tin and smooth out. Bake for 30-35 mins until set and leave to cool completely in the tin. Once cooled, leave overnight in the fridge to set (this makes them extra fudgy and easier to slice). Sift over some icing sugar to serve. Will keep chilled in an airtight container for up to three days.

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