Black Bean Brownie Bites: Vegan & Gluten Free
On a beautiful sunny Sunday, we experimented in the kitchen to make healthy, vegan, and gluten free black bean brownie bites. These bites are ideal for a guiltless indulgence, and for those who suffer from gluten intolerance. They are relatively easy to make and the taste is divine.
The blend of flax seeds and black beans makes them low in calories, but rich in fiber, proteins, and antioxidants. The mix is delicate as no eggs are used in this recipe. We attempted three different batches by varying the amount of water used: the first batch was too thick, the second was too moist. Luckily, the third time was the charm!
Nutrition Information per 1 Bite
Calories: 70 calories Fats: 3 g Carbohydrates: 11 g Sugar: 4 g Protein: 2 g
To make 24 bites, you need:
– 1 3/4 cups of well rinsed and drained Black Beans
– 2.5 tablespoons of Flax Seeds
– 8 tablespoons of Water (*see note below)
– 3 tablespoons of Olive Oil
– 3/4 cup of Cocoa Powder
– 1 teaspoon of grounded Espresso (optional)
– 1 teaspoon of Vanilla Extract
– 1/2 cup of Truvia (or substitute sweetener with grounded raw sugar)
– 1 1/2 teaspoon of Baking Powder
* While experimenting with the different batches, we found that 8 Tablespoons of water were enough to get the right batter consistency. The batter should not be too thick or too runny. To be cautious, start off with 6 tablespoons of water and if the batter still appears to be too thick, then add 2 more.
- Rinse the black beans and allow them to fully drain.
- Combine the Flax Seeds and water into the bowl of the food processor. Pulse the mix for a couple of seconds. Scrape the sides as needed, and then allow mix to sit for couple of minutes.
- Add all remaining ingredients to the Flax Seed and Water Mix- except for the black beans. Pulse the mix for 1-2 minutes. Scrape the sides as needed to ensure all ingredients are well mixed.
- Finally, add the black beans to the batch and pulse for 2-3 minutes. If the batter still appears thick, then add 2 more tablespoons of water. Pulse for couple of seconds.
- Pour batter into a lightly greased mini-muffin tray.
- Bake the brownies at 350 degrees for 25-30 minutes or until the tops are fully dry. The bites are supposed to be moist on the inside.
- Allow the bites to cool for 30 minutes before serving them.
- With a fork, gently transfer the bites from the muffin tray into a plate. They should easily come out of the tray with no residue on the bottom.
We immediately devoured these amazing black bean brownies with fresh fruits and a scoop of fat-free Greek Yogurt on the side. Guilt-free heaven.
Note that they are also amazing the next day, as the taste of black beans fades, sinking well into the chocolate and flax seed mixture.
Let us know how your brownie bites taste, and if you have any enhancements to the recipe.