Vegan bean brownies

Extra moist brownies made with kidney beans and cocoa powder. Completely flour-free, with fibre and protein. This chocolatey dessert is sweetened with dates only.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 160 kcal per serving
• Protein: 6 g
• Fat: 6 g
• Carbs: 20 g

Ingredients

• 250g kidney beans
• 50g cocoa powder
• 80g dates
• 3 tbsp almond butter
• 1 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · food processor · chopping board · knife · sieve

1. Preheat the oven to 180 °C (160 °C fan).
2. Rinse the kidney beans under running water and leave them to drain.
3. Blend all the ingredients in a food processor into a thick batter.
4. Spread the batter evenly in a tin lined with baking paper.
5. Bake the brownies for 25 minutes and leave them to cool completely before cutting.

Good to know

Brownies made from beans? This version is moist and chocolatey, and the beans bring protein.

Swaps

Kidney beans → black beans (for an even darker colour). Almond butter → peanut butter (for a nuttier flavour). Dates → yacon syrup.

Cooking tips

The brownies still seem soft straight out of the oven, but they firm up as they cool.

Storage

Keep in the fridge in an airtight container for up to five days.

Allergens

Contains tree nuts (almonds). Gluten-free and soya-free.

Dairy-free recipes