Fudgy, No-Flour Vegan Black Bean Brownies


  • 15-oz. organic black beans (thoroughly cooked, rinsed and drained)
  • 2 flax eggs (2 tbsp 14-mesh IntegriPure® brown flaxseed + 5 tbsp water)
  • 3 tbsp coconut oil (melted)
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut sugar or stevia
  • 2 tbsp vegan butter
  • 3/4 cup icing sugar
  • 2 tsp Unicorn Superfood Pink Pitaya powder
  • Almond milk


  1. Add all ingredients to a blender or food processor and blend until smooth.
  2. Pour onto a cookie sheet lined with parchment paper, and spread to about half an inch in thickness.
  3. Bake at 375 degrees for 15-20 minutes. Allow the brownies to cool for at least 10-15 minutes
  4. In a bowl, cream together the vegan butter, icing sugar, and superfood powder.
  5. Add 1 tbsp of almond milk and continue to add 1 tsp at a time until you reach your desired consistency.
  6. Top brownies with the frosting, and enjoy!

Recipe adapted from: The Vegan Bean.

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