Vegan Espresso Brownies
Vegan Espresso Brownies - The finest vegan chocolate indulgence! Photo: Maren Baumgarten
Healthy, because
Even smarter
Nutritional values
Black beans belong to the legume family and therefore score with a lot of protein. Our body needs this for muscle building, among other things, which makes them perfect for athletes.
These vegan brownies with black beans are also gluten-free if you make sure that the oat flakes are gluten-free when you buy them.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 13.1 g | (52 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 0.6 μg | (0 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0.2 mg |
Ingredients
- Ingredients
- 14 ozs black Beans (canned)
- 5 Tbsps Oats
- 2 tsps Espresso
- 5 Tbsps Coconut oil
- 4 ozs Agave syrup
- 7 ozs vegan Dark chocolate (at least 70% cocoa)
- 1 tsp cream of tartar
- 1 pinch salt
- ½ tsp Vanilla
Kitchen utensils
Preparation steps
Put the beans in a sieve and let them drain.
Grind the oat flakes into a coarse flour in a blender or chopper.
Heat coconut oil over a water bath so that it becomes liquid.
Chop the chocolate and add to blender 4 ounces of chocolate together with the beans, espresso, melted coconut oil, agave syrup, baking powder, salt, and vanilla. Blend into a creamy dough. Fold in half of the remaining chocolate.
Line a baking tray with baking paper. Pour in the dough, smooth it down and sprinkle with the remaining chopped chocolate. Bake vegan brownies at 175 °C / 340°F for about 15-20 minutes.
After baking, leave to cool, remove from the pan and cut into squares before serving.
