Black Bean Brownie Bites

Black Bean Brownie Bites with Chocolate Avocado Frosting
Makes 24 bites

These taste sweet but not overly so, see notes above if you prefer to make them sweeter. Vegan version below.

20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk
3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour
6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)

Chocolate Avocado Frosting
6-8 soft dates
3 tbsp coconut oil
2-3 tbsp strong coffee
3 tbsp cacao powder
1 avocado

Sprinkle with
Sea salt

Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the rinsed black beans. Mix on high speed. Add oil, milk and eggs (leave out if you are vegan) and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts (and whipped aquafaba if you are making the vegan version). Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more dates (or maple syrup if you want it sweeter) and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

To make them vegan: Use 3 tbsp more oat flour. Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts. The vegan version needs approx 45-50 minutes in the oven and will come out slightly stickier but firms up once it cools.

This is not my original recipe — it comes from GKS Black Bean Brownie Bites with Chocolate Avocado Frosting. I’ve shared it here because it’s a favourite in my kitchen. Full credit to the original creator.