Black Bean Brownies with

Vanilla Cocowhip

These brownies are a sneaky way to add protein to your diet, and they taste delicious! Here's what you'll need:


• 1 15 oz can of black beans, rinsed and drained
• 2 flax eggs ( 2 Tbsp ground flax + 4 Tbsp water)
• 2 Tbsp melted coconut oil
• 1 tsp vanilla
• 1/2 C coconut sugar
• 1 tsp baking powder
• 1/4 C dairy free chocolate chips (optional)

Preheat oven to 350.
Combine flax and water for egg replacer, set aside for 5 mins.
Add all ingredients (except chocolate chips) to food processor, including flax mixture once set, and mix on high until combined.

Mix in chocolate chips.
Line muffin tin with parchment liners and divide evenly. Should make around 8. Fill remaining tin holes with water to bake evenly.
Bake for 20 mins.
Remove from oven and let cool. Place on cooling rack until completely cooled. Top with whipped coconut cream (see recipe below) and garnish with whatever you'd like.

Vanilla Cocowhip


• 1 Can full fat coconut milk (refrigerated overnight)
• 1 Tbsp coconut sugar
• 4 drops liquid Stevia
• 1 tsp vanilla


Keep coconut milk in fridge overnight to allow the fat to rise to the top.
Remove from fridge being careful not to tip or shake it. Open can and scoop out cream from top and place in small mixing bowl. Beat on high with electric mixer until it starts to look fluffy. Add sweeteners and vanilla and mix until it looks like regular whipped cream with stiff peaks. Place in fridge to keep chilled until needed.