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Raspberry Black Bean Brownie Bites


Studded with fresh raspberries, these vegan and gluten-free black bean brownies are not only rich and fudgey, but also secretly loaded with fiber.


  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1-15oz can black beans, drained and very well rinsed
  • 1/4 cup pure maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 tsp coffee grounds
  • 1½ tsp vanilla extract
  • 1/2 cup pitted Medjool dates, packed (about 9 dates)
  • ½ cup cocoa powder
  • ¼ cup almond meal
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1-6oz pkg raspberries
  • ¼ cup chocolate chips


  1. Preheat oven to 375F. Spray a mini muffin tin with cooking spray. (You can also make these as bars. Line an 8x8 baking dish with parchment paper and spray with cooking spray. I like to cut two even strips to cover the dish evenly both ways.)
  2. Add rinsed beans, maple syrup, coconut oil, coffee, vanilla, and dates to the bowl of a large food processor. Process for about 3 minutes, or until smooth. Add 1/4 cup of the raspberries (save the rest), flax mixture, cocoa powder, almond meal, baking powder, and salt. Process again until smooth.
  3. Using a spatula, stir in in chocolate chips and remaining raspberries.
  4. Pour batter into prepared muffin tin.
  5. Bake for about about 25-30 minutes, or until brownies are set in the middle. Allow brownies to completely cool before carefully removing from muffin tin.
  6. Store brownies in an air-tight container for a couple days and then transfer to the fridge.