Print Options:

Black Bean Brownies

Yields1 Serving

Black Bean Brownies

 2 cups canned black beans, drained
 ¾ cup pitted dates (about 12 dates)
 2 tbsp almond butter
 1 tsp vanilla extract
 ½ cup cocoa powder
 1 tbsp chia seeds
 1 tbsp ground flax seeds
 1 tsp ground cinnamon
 ¼ tsp ground cayenne pepper
 ½ cup dried cherries, chopped
 coarse sea salt, for sprinkling
 dark chocolate chips, for topping (optional)

Preheat oven to 200°F. Grease an 8x8-inch baking pan with coconut oil and set aside.


Blend the beans, dates, nut butter, and vanilla in a food processor or blender until smooth. Add the cocoa powder, chia seeds, flax seeds, cinnamon, and cayenne and blend again. Add the dried cherries and pulse until combined.


Transfer batter to prepared pan (batter will be very thick). Press down until evenly distributed. Sprinkle coarse sea salt on top of batter and press lightly so that the salt sinks into the batter. If desired, you can also sprinkle some dark chocolate chips on top and press these into the batter.


Bake for 1 ½ hours. Cool completely before cutting into brownies. Enjoy!