These brownies are soft, moist, and chocotastic.   They’re also flour-less, dairy-free, egg-free, nut-free, and sugar-free.  So what are they made of?  Magic.

No, not really.  But they are magical.  

Here’s what they’re really made of:

2 cups cooked black beans

18 medjool dates, pits removed

2 tsp vanilla

2 1/2 tbsp canned coconut milk (mixed well)

1/2 cup cocoa

* optional 1 tsp black cardamom (for a more exotic brownie)


In a food processor, puree the beans, dates, vanilla, and coconut milk until smooth.  Be sure to scrape down the sides and bottom so there are no bits of bean hiding anywhere.  


Add the cocoa and cardamom (if using) and blend again until smooth.

Spoon mixture into 12 individual silicone muffin cups or into a baking dish lined with parchment paper.   The batter is quite thick so you’ll have to press it down and smooth out the top with a spoon or your fingers.


Bake at 350 F for 30 minutes.  When cooled, put them in the freezer for at least 2 hours to set.