Zain’s Black Bean Brownies


By: Gaia Staff  |  April 23, 2014

Did you say, black beans? In my brownies? Yep! These ooey gooey, super soft and fudgy vegan black bean brownies are a total game-changer and so much better than the processed white flour, sugar and saturated fat laden originals. If you don’t tell, no one will ever guess that the magic ingredient is black beans!

Gluten-free, sugar-free, and 100% vegan, these brownies don’t skimp on taste not to mention, they are jam-packed with antioxidants, fiber, magnesium, folate, selenium and so many other treasures! You will feel amazing whipping up a batch of these to indulge in and of feeding them to your loved ones. Let food be thy medicine, right?

This is what I call soul food!

Makes 9-12, I use an 8X8 inch square pan.

Ingredients

  • 3 Cups Cooked Organic Black Beans (or 21/2 BPA Free Cans)
  • 3 Cups Medjool dates, pitted
  • 2 Tbsp Organic Chunky Peanut Butter OR Nut Butter Of Your Choice
  • ½ Cup Raw Organic Cacao
  • 1 ½ Tsp Natural Organic Vanilla
  • ¼ Vanilla Bean (scraped), Optional
  • ¼ Tsp Pink Himalayan Crystal Salt
  • 1 Tsp Gluten-Free Organic Baking Powder

My Add-Ins:

  • ½ Cup Chopped Raw Organic Walnuts
  • ½ Cup Raw Vegan Chocolate Chips

Other Optional Add-Ins:

  • ½ Cup Unsweetened Coconut
  • ½ Cup Dried Strawberries, Cherries, Raspberries
  • 4 Tbsp Chia Seeds, Flax Seeds, Sesame Seeds, Pumpkin Seeds
  • ½ Cup Raw Nuts of Your Choice

Directions:

  1. Preheat oven to 225F.

  2. In a food processor blend black beans, vanilla, vanilla bean and nut butter of your choice until completely smooth.

  3. Add in the dates one or two at a time and blend/pulse until smooth.

  4. Add in all remaining ingredients EXCEPT your optional ingredients and blend until thoroughly combined. The mixture should be quite thick much like cookie dough.

  5. Stir in your choice of optional ingredients (I used chopped walnuts and vegan chocolate chips in this recipe).

  6. Line an 8X8 inch baking pan with parchment paper.

  7. Use your hands to mold the batter into the pan pressing down firmly with your fingers and then top with any remaining optional toppings.

  8. Bake for 75-90 minutes or until the top of the brownies appear firm. The inside will still be very fudgy and soft which is completely normal and will harden slightly once cooled.

  9. Allow the brownies to cool for at least 30 minutes and for best results, cover and refrigerate for 30-60 minutes before slicing. Enjoy!!!

  10. If they last long enough to store, pack them in an airtight container in the refrigerator.


 

Zain Saraswati Jamal

Zain Saraswati Jamal uses her personal experience and knowledge to guide her students to a balanced, healthy place within their minds, bodies and spirits.
Jamal is an Ayurvedic, Holistic & Sports Nutritionist, Internationally Certified Kundalini, Sivananda and Ashtanga Yoga Teacher and Personal Coach.
In her hometown of Vancouver, Canada, Jamal works with those struggling to overcome weight issues and/or self-esteem issues, eating disorders, serious illness and who are looking to gain a greater level of overall health.
Raised in an Indian home, Zain Saraswati Jamal received the first teachings of yoga and Ayurveda at the age of five through scripture and a home asana practice. She felt naturally connected to the mystical and metaphysical philosophies, experiencing an innate familiarity, as though the teachings were already a part of her being waiting to be revealed through practice and life experience. Since then, Jamal has learned from esteemed gurus such as Pattahbi Jois, BKS Iyengar, Gurmukh, David Life, Shiva Rea, Dharma Mittra, Geshe Michael Roach, Eddie Modestini and other masters, which have helped her to refine her own practice and teaching.
Deciding to pursue her exploration of yoga and meditation, Zain Saraswati Jamal was classically trained in Mysore, India at the Shri K Patthabi Jois Ashtanga Institute (KPJAI) in 1996. She then studied over ten years of traditional Ashtanga practice and teaching before exploring other styles. In 2006, Jamal was drawn to another classical lineage Sivananda. She completed her E-RYT 500-hour at the Sivananda Ashram in Paradise Island, Bahamas as well as three years of deep philosophical study of the Yoga Sutras, Vedas and other scriptures from both the Buddhist and Vedic perspectives.
During this time, Zain Saraswati Jamal discovered the practice of Kundalini yoga in a Sikh Gurudwara and became fascinated by the liberation of movement and the immediate effect that the technology of kriya offered. She went on to study with the 3HO Certified Karam Kriya School in London, England and her own personal practice is a reflection of these classical styles.
In addition, Jamal leads Kundalini Fire Full Moon Ceremonies in Vancouver on sacred land, where women come together to release that which no longer serves and unite in support of one another?s growth and healing as well as other yoga workshops and classes all over the world.


 

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