Sugar-free Vegan Black Bean Brownies
Sugar-free vegan black bean brownies that is super fudgy & decadent, yet healthy. Naturally sweetened with dates, oil-free and flourless.
It is quite hard to get in protein at breakfast time ( especially if you are vegan and hate the idea to break an arm or a leg to purchase vegan protein powder aka me!) . Well, to be honest most of the classic breakfast foods are high in carbs. Think oats and toast.
That is why, I really love having these sugar-free vegan black bean brownies for breakfast. They are super easy to make and only requires 6 ingredients. Did I mention that they are freezer-friendly too ?!
Are these black bean brownies healthy ?
I will say that they are really healthy ! They are a really balanced meal to have as you have your protein coming from the black beans, carbs both from the oatmeal and black beans, and lastly fats from the peanut butter. This easy black bean brownies recipe is also naturally sweetened with dates, making them sugar free. They are also packed full of micronutrients like iron, potassium and magnesium, which are vital in maintaining good health. They are also oil-free and gluten-free, if that is your main concern.
This recipe is :
- flourless
- super fudgy and gooey
- eggless
- oil-free
- healthy
- sugar-free
- freezer-friendly
- perfect for meal prep
- gluten-free ( if using gluten-free oatmeal )
Are you convinced to make them yet ?
How to make
Preheat oven to 180c / 360f. Start by placing your oats into a high speed blender or food processor and blend until it resembles a flour-like texture. Then, add in the rest of your ingredients and blend until smooth. You may need more or less plant based milk depending on the wetness of your mixture. The mixture should be like a cookie dough texture.
After that, transfer the mixture to a lined / greased square baking pan. Top it with chocolate chips, if using. ( Leave it out or sub it with cacao nibs if you prefer it to be sugar free. ) Baked it in the oven for 20-25 minutes, or until the tops of the brownies are set. Let it cool in the pan, slice it up and enjoy !
Notes and other helpful tips
- to make the brownies gluten-free, use gluten-free oats.
- Brownies can be stored in the fridge for 3 days, and in the freezer for up to 1 month.
- If you prefer your brownies to be firmer, bake them for a longer time, I would say about 25-30 minutes. But if you want them to be moist, the sweet spot is about 20-22 mins. But of course, the time really differs from oven to oven! Take this as a guide.
- You can substitute the peanut butter with other nut butter, or sun butter to make this nut-free.
Here are more easy vegan breakfast recipes that you may like :
- Easy vegan banana pancakes with chickpea flour
- High-protein vegan waffles
- Peanut butter and banana breakfast oat bars
- Easy chocolate banana baked oatmeal
- Healthy banana oatmeal muffin
Sugar-free Vegan Black Bean Brownies
Ingredients
- 1 cup oats* ( use gluten-free oats if necessary )
- 3 cups cooked black beans ( about 2 15oz canned black beans )
- 1 1/2 cups dates ( about 260 g )
- 1/4 cup cocoa powder
- 1/2 cup of peanut butter*
- 2 tsp baking powder
- 1/4-1/2 cup plant based milk
- 1 tsp vanilla extract optional
- chocolate chips to top
Instructions
- Soak your dates in hot water for 20 mins. ( you can omit this step if your dates are moist and soft )
- First, preheat your oven to 150c. Make your oat flour by blending your oats in a high speed blender or food processor until a flour like texture forms.
- Add in all the remaining ingredients into the food processor , except the plant based milk into the food processor and blend until smooth. From here, you can add your plant based milk a little at a time until a cookie dough texture forms.
- Transfer the mixture into a lined / greased square pan. Top it with chocolate chips, if using.
- Bake it in the oven for 20-30 mins, or until the edges are dry.
- Let it cool, slice and enjoy !
Notes
- Brownies can be store in room temperature for about 3 days, in the fridge for a week and in the freezer for up to 1 month.
