This is the best vegan brownie ever! It’s gluten-free, lighter than other brownies and it’s really easy to make, it’s the perfect brownie!
We’ve used red beans and other healthy ingredients to make this recipe. If you don’t like red beans you don’t have to worry because this brownie tastes like other brownies, with an intense chocolate flavor.
We love red beans because they contain more disease-fighting antioxidants than blueberries. Last week we shared with you this Veggie Burgers recipe made with red beans, you’re gonna love them.
I love this brownie because it’s fudgy and so sweet. We’ve used dates instead of sugar and red beans and ground almonds instead of flour, they are healthier and so delicious! We’ve cooked beans in boiling water for about two hours, but you can use canned beans if you prefer.
If you don’t have coconut oil or coconut milk you don’t have to worry, you can use other sorts of oil or milk (better if it’s plant milk).
I don’t know why, but lately when I eat gluten, I feel terrible, especially when I eat wheat. I’m not allergic, but I probably have some kind of intolerance because it doesn’t last long in my body. So, from now, we’ll make a lot of gluten-free recipes. We don’t have much experience in this kind of recipes, but we’ll learn and we are happy to hear your advice and suggestions.
This was the last post of the winter (yey!), so next Friday we’ll share with you a wonderful spring salad to celebrate the arrival of spring, you’re gonna love it!
- Preheat the oven to 180 degree C or 350 degree F.
- Melt the chocolate and coconut oil in a pan over a very low heat. Stir in the cocoa powder and remove from the heat.
- Combine all the ingredients in a blender.
- Pour the batter into the tin (20×20 centimeters or 8×8 inches) and bake for 30 mins.
- Leave to cool, and chill before serving.
Recipe adapted from Eat Yourself Young by Elizabeth Peyton-Jones.
- Serving Size: 1 brownie
- Calories: 269
- Sugar: 17.2 g
- Sodium: 4.9 mg
- Fat: 16.5 g
- Saturated Fat: 11.2 g
- Carbohydrates: 31.3 g
- Fiber: 5.5 g
- Protein: 5.4 g