Fantastic Whole Foods Chocolate Vegan Brownie – Sugar-free, Oil-free, moist, chewy, healthy, chocolatey, and delicious.
If you have eaten vegan low-fat desserts before, you have heard of beans in brownies. If you haven’t heard of this, welcome to the vegan revolution my friend because beans make brownies fantastic, and if you poke around my website a bit more, you will see that beans make us live longer too.Jump to Recipe
Beans, beans, good for your heart… the more you eat the more you… live forever!
So this is really a double bean brownie – powdered cocoa beans plus a can of white kidney beans (cannellini beans) which thank you Vegan8 for suggesting! are really better than the black beans I have used in the past.
White beans blend to a smooth consistency, with no black skin bits exposing your healthy chef secret.
This is a great brownie recipe because it is so fast to make, tastes amazing and has a great moist soft texture.
The smell of these cooking is amazing, let alone the pleasure of biting into their rich fibre filled (instead of fat filled) soft fudgyness.
There is a lot of chocolate in these, yum.
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Dates instead of sugar.
Dates as sweetener is going to prevent you from having a sugar high and crash – studies show that dates help us keep our blood sugar at consistent levels.
Even though there is no sugar, these are still very sweet (perfectly so, actually, cancelling the bitterness of the chocolate).
So pony up kiddies, for some snacks that give you the super charge you need, to play and play, without any negative side effects.
Squares or bars.
To make these perfect little bars I used the Epicure Perfect Petites silicone baking trays.
Each tray makes 30 two inch by one inch bars that cook perfectly and pop out of their molds easily. No greasing required.
This recipe made 50 bars.
The chocolate chips add decadence – something we are looking for in a once in a while treat, wouldn’t you agree?
Cocoa powder is full of antioxidants.
I really think we should all try to eat chocolate powder of some form daily, as I believe the iron and antioxidants are great for us.
I’m in my 40’s here and I need to prevent wrinkles when I can. Backed by science people… 🙂
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Vegan Chocolate Moist, Soft Brownies - Dairy Free, Egg Free, Oil Free, Sugar free and Delicious
Bake 25 minutes for a more fudgy/wet brownie and closer to 30 for a more dry/firm brownie.
Makes 50 2"x1" bars in the Epicure petite squares silicone or
Fills a 9" x 12" glass baking dish.
Adjust the number of servings and the ingredient amounts will re-calculate.
- 19 oz cannellini beans can white kidney beans, drained but not rinsed.
- 7 oz dates
- 2 1/4 cups hot water
- 1 cup pear sliced, leave peel on, or fruit puree like sweet applesauce
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 cup cocoa powder unsweetened
- 2 1/4 cups oat flour
- 2/3 cup chocolate chips dairy free
- 2 tbsp chocolate chips dairy free
- Epicure Perfect Petites Silicon Tray 2
Preheat oven to 350 degrees. For 50 bars you will need a 9x12 glass rectangle dish, or 1 Epicure silicone perfect petites tray and 1 8x8 square dish, or two Epicure perfect petite trays.
Grind oats into oat flour.
Blend dates, covered with hot tap water, add the rest of the water to the food processor. Before blending, squeeze dried dates to make sure there are no hidden pits - to save your food processor from damage. 7 oz of dates (the default for this recipe) is about 32 individual dates or 200g.
Add the ingredients except the chocolate chips to a food processor and blend for a minute.
Scrape down the sides and process for another 1-2 minutes until very smooth.
Add 2/3 of the chocolate chips (save some for sprinkling on top), pulse a few times to blend in. The more you process the less they will be chips and the more they will be tiny pieces.
Spread the batter into the pans, making sure to scrape out as much batter as you can, don't leave any of that goodness behind! Spread the top of the batter flat and out to the corners of your pan.
Sprinkle remaining chocolate chips over the top to make your snack look and taste extra special.
Bake for 25-30 minutes until slightly puffed up, and the top is firm.
Make your own oat flour by processing quick cooking oats in a high speed blender or food processor into a fine flour. It's really easy to do this. Measure the oats after blending.
I used about a 1 1/4 cup of loose oats to get a heaping cup of finely ground oats (oat flour). It tastes nice and fresh.
Once you make this, leave me feedback on here and let us all know what you think! Have you made any substitutions that worked well?
I would love to put some walnuts in this.
Or you can tag me on Instagram @veganenvy and with hashtag #veganenvy.
This recipe was inspired by the vegan8
What's Special About VeganEnvy Recipes?
VeganEnvy recipes are easy, low-fat, whole-foods, plant-based and nutrition rich. Real food my family eats, and techniques we use to cook.
- less than 25% calories from fat, and no added oils (why no-oil cooking?)
- whole-foods instead of processed foods (why switch to whole-foods? Our journey 🙂)
- whole grains (how to choose healthy grains)
- low or no sugar
- high fibre (cure IBS and digestive issues)
- high nutrient plants, including fruit, greens, beans, legumes, soy, spices, seeds and nuts.
- no animal products, dairy-free (you don't need meat for muscle)
- no tricks (I am not going to say a recipe is healthy if it isn't).
I choose ingredients that are proven to prevent and reverse disease, based on scientific studies, such as those reviewed on nutritionfacts.org and findings published by whole-foods plant-based (WFPB) experts featured in the Forks Over Knives (FOK) and What the Health documentaries FOK trailer.
Eating VeganEnvy recipes will make you lose weight, look better, feel better and live longer. PLUS spend your money to cruelty free food systems, cut your environmental impact, and likely increase your compassion for, and awareness of, lives other than your own.
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