Black Bean Brownies (Vegan + Flourless)

Beans, beans, the magical fruit- the more you eat the more you… get to make delicious brownies! Presenting a moist and delectable brownie recipe that is vegan, flourless, and oozing with chocolate.

I keep my eyes open for dessert recipes that are simple to make and light to indulge in. Black bean brownies are awesome because you can omit flour, butter, and other unwanted ingredients. As I was scouring through vegan black bean brownie recipes, the ingredients seemed too foreign to me. I bet some are not even available in Hawaii (okay, I might be exaggerating, but Hawaii does get the short end of the stick sometimes).

Finally, I came across what looked like the perfect recipe. I found it on Chocolate-Covered Katie’s healthy dessert blog (link at end of recipe). I love it because the brownies are moist and not overpoweringly sweet or rich. The ingredients and method couldn’t be more straightforward. I hope you enjoy my slightly modified version of the recipe.

Happy Friday everyone!

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Black Bean Brownies (Vegan + Flourless)


  • 1 can (15 oz.) black beans, drained and rinsed
  • 2 Tbsp. cocoa powder
  • 1/2 cup rolled oats
  • 1/4 tsp. salt
  • 1/2 cup agave
  • 1/4 cup coconut oil
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. In a food processor or high-power blender, combine all ingredients except the chocolate chips. Blend thoroughly until the mixture is well combined.
  3. When done blending, stir in the chocolate chips.
  4. Spray a baking pan with non-stick cooking spray (typically an 8×8 pan, but I used a round cake pan).
  5. Cook the brownies in the oven for 15-18 minutes (until firm).
  6. Remove from the oven and allow to cool for at least 10 minutes.

You can see the original recipe here from Chocolate-Covered Katie’s blog.

Clean Pumpkin Choco. Chip Muffins

I’ve been playing with pumpkin a lot this Autumn season! I’m excited to share my recipe for clean pumpkin chocolate chip muffins. Containing no butter or refined sugar, these muffins are pure goodness.

I love pumpkin in all available forms: jack-o-lanterns, cookies, bread, stews, pies, and now muffins. There is something comforting about pumpkins and the associated spices of the season. Even though I live in Hawaii now and the plants are greener than ever, I still can enjoy this aspect of the Autumn season. I hope you guys enjoy!

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Clean Pumpkin Choco. Chip Muffins (Stephanie Thiel)


  • 1 1/4 cup flour (I like to use white whole wheat flour)
  • 2 Tbsp. brown sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg (can use 1/2 tsp. cloves instead)
  • 1 overripe banana
  • 1/2 cup honey
  • 2 whole eggs
  • 1 Tbsp. coconut oil
  • 1 cup pumpkin puree
  • 1/4 tsp. vanilla extract
  • 1/2 cup chocolate chips (optional)


  1. Preheat the oven to 350 degrees F.
  2. Spray muffin tin with cooking spray, or use liners.
  3. In a large bowl, stir together all of the dry ingredients: flour, brown sugar, baking soda, baking powder, salt, cinnamon and cloves.
  4. In a separate bowl, mash the banana. Add the honey, eggs, coconut oil and vanilla. Mix until combined.
  5. Pour the liquid ingredients (banana, honey, eggs, oil, vanilla mixture) into the large bowl containing the dry ingredients. Mix together until forming a consistent batter. Add the chocolate chips if desired.
  6. Spoon the batter evenly into each muffin tin. It should be about 3/4 of the way full (each tin).
  7. Bake in the oven for 20 minutes, or until golden brown along the edges.
  8. Makes 12 muffins.