No-Bake Black Bean Fudge Brownies

· You're the fudging best ·

April 6, 2017 2 Comments

These black bean brownies are everything you want from a brownie—moist, fudge-y, and loaded with protein while still keeping it vegan, gluten free and healthy!

Organic black bean protein powder is a great source of plant-based protein, filling fiber, antioxidants, and numerous vitamins and minerals. I personally love its natural vanilla flavour and often mix it with only water as a post-workout protein shake.

Black Bean Fuge Brownies

I’m obsessed with raw desserts and make them more often than traditional baked desserts. They are simple to make, no need to turn the oven on and sweat in the kitchen (especially in summer here in Queensland), and the consistency is usually rich, dense and gooey. What’s not to like, right?!

Black Bean Fuge Brownies

I also like to enhance my recipes with wholesome ingredients because who wouldn’t want to get a dose of protein and healthy fats whilst snacking on the best brownie EVER!

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I know you are going to love these brownies. They’re:

  • vegan
  • gluten free
  • protein rich
  • fiber packed
  • dairy free
  • egg free
  • soy free
  • refined sugar free


Love homemade fudge? You’ll also love my Healthy Fudge Pinecones.


No-Bake Black Bean Fudge Brownies

Black Bean Fudge Brownies

These black bean brownies are everything you want from a browniemoist, fudge-y, and loaded with protein while still keeping it vegan, gluten free and healthy!

  • Author: Zoe
  • Yield: 6 1x



For the brownies

  • 2 cups walnuts
  • 1 cup almonds
  • 1 cup Medjool dates, pitted
  • 1/4 cup Jimmy’s Black Bean powder
  • 1/4 cup cacao powder
  • 1 Tbsp rice malt syrup

For the glaze

  • 2 Tbsp coconut oil, softened
  • 2 Tbsp cacao powder
  • 1 Tbsp rice malt syrup
  • 4 Tbsp crushed almonds, to sprinkle


  1. Soak dates in warm water for 5 minutes to soften. Drain.
  2. For the brownies, place all ingredients in a food processor and blitz until well combined.
  3. Line a square baking dish with parchment paper and evenly press brownie ‘dough’ into the dish. Flatten with a spoon.
  4. Place brownies in fridge to set.
  5. For the glaze, place melted coconut oil in a bowl and whisk in cacao powder, and rice malt syrup until thickened.
  6. Once set, remove brownies from dish, spread glaze on top and sprinkle with crushed almonds.
  7. Store in fridge until ready to serve.

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Zoe Lyons

Hey, I'm Zoe and I love food—especially pastel-coloured unicorn food. And I'm also obsessed with food photography. I teach styling and photography workshops in Brisbane. Join the Wildblend lifestyle and community!


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