No Bake Black Bean Mint Brownies, Vegan, Gluten-free
Updated: Apr 10
Who said you can’t have brownies for breakfast? Not me! You can, at least, have my no sugar added black bean brownies which are made with all-natural, wholesome ingredients. If you don’t like sweets in the morning, no problem. These brownies are also a great snack, especially pre or post workout, on the go, or with an afternoon tea. The beans add fibre and protein, the oats add soluble-fibre, the organic cacao power adds antioxidants, potassium and magnesium. Being brownies, they’re also, obviously, a yummy dessert! And I added mint to make them more Christmas-y.
If you need a last minute dessert idea, these are pretty easy to make and not to mention nutritious. You’ll just need a couple of hours to leave them in the fridge and let the coconut oil harden. Use a food processor and use my suggested ingredients and amounts but also use your judgement for good consistency and texture. When I first made them, the batter was dry so I added a little almond milk, then I added a bit too much almond milk and the brownies looked more like chocolate icing. I then decided to add the ½ cup (plus a tablespoon or two more) of ground oats.
I divided my recipe into 12 brownies (they’re pretty small but satisfying). Each brownie has approximately 200 calories, 28g carbs, 15g sugar (naturally occurring from dates and maple syrup) and 4g fibre, 4.5g protein and 11.5g fat.
1 can organic black beans, 398ml
10 Medjool dates (these are bigger and sweeter)
2 tbsp. maple syrup
1/2 cup coconut oil, melted
1/2 cup organic cacao powder (I used Nativas brand)
3 tbsp. sunflower seed butter (use a little more if you'd like)
around 1/4 cup almond milk, unsweetened
1/2 cup ground gluten-free oats
8 mint leaves (use more for a mintier brownie)
5 crushed walnuts (optional)
1. Add black beans, dates, maple syrup, coconut oil, cacao powder to food processor. Blend for 30 seconds.
2. Add sunflower seed butter, splashes of almond milk (or any other non-dairy beverage, unsweetened), and mint leaves. Check the consistency. If very dry, add a little more almond milk. If it's too wet, start by adding 1/4 cup oats a time. Try rolling a ball with the batter. If it's easy to do so you're probably good to go! If the batter is all over your hands when you try and roll your ball, add a bit more oats.
3. Add batter to a brownie-like pan. I used a glass tuperware (11.5 x 9 inches). Leave in the fridge for a few hours or overnight.
4. Divide into 12 brownies (or less for bigger portions). Keep refrigerated.