Vegan Black Bean Brownies

What kind of brownie do you prefer? Cake like? Fudgy? Or something in between? I personally think a brownie should be as fudgy and gooey as possible. If that´s your kind of brownie too, continue reading!

Ever since black bean brownies became a thing I have wanted to love them. A dessert made with a superfood vegan protein source? Yes please! However, you should only call something a brownie if it actually tastes like a brownie and I always found that black bean “brownies” were not gooey, chocolatey or well – yummy enough to pass for brownies. So recently I made it my mission to change this. And the result is a healthy, guilt free, black bean brownie that tastes sinfully good and just like a brownie should!

I promise you that no-one will ever know that these are vegan, gluten-free and refined sugar free. Nor will they have the slightest clue that they are made with beans. Often, healthy baking can seem like a compromise on taste and texture but I promise you – there is absolutely no compromise made with these babies! They are pure brownie goodness!

The secret to the amazing texture of these brownies is the cashew butter. If you prefer, I am sure that you can substitute any other nut or seed butter of your liking. Also, if you like a bit more crunch in your brownies go “nuts” and add some walnuts, pecans, macadamia nuts or any other nut of your choice. They are quite versatile like that.

Vegan black bean brownies

Serves 8


  • 1 1/2 cups unsalted black beans
  • 2 tablespoons flaxseed flour
  • 1/2 cup cashew milk
  • 1/3 cup cashew butter
  • 1/3 cup cacao
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips


  1. Preheat the oven to 180 degrees celcius (400 fahrenheit)
  2. Lightly grease a brownie pan
  3. In a small bowl, mix together the flaxseed flour and cashew milk. Set aside to thicken for 5 minutes
  4. Combine all ingredients aside from the chocolate chips (but including the flaxseed flour mixture) in a food processor and process until completely smooth. This takes a couple of minutes.
  5. Fold in the chocolate chips
  6. Pour brownie mixture into the prepared pan
  7. Bake for 40 minutes


  1. As mentioned, feel free to substitute the cashew butter for any other nut butter of choice and/or add nuts
  2. Cooking time can vary a few minutes depending on your oven. Start checking on the brownie after about 35 minutes to make sure it doesn´t get over done. Remember – we like it fudgy!

I am so curious to hear what you think of these! Personally, I see no need to ever go back to refined flour and sugar brownies. It´s a new go-to in my recipe collection and I hope it will be in yours too!

Vegan Banana Bread

I am currently reading Whole: Rethinking the Science of Nutrition by T. Colin Campbell (also the author of The China Study). Mr. Campbell advocates for a plant based diet, and reading his highly researched and fact based argumentations, it is hard not to want to go fully vegan / plant based in an instant. Although I am not vegan, or even close to being it, I do aspire to work myself towards a more plant-based diet as I fully believe this to be the healthiest. On top of that, it also means being good to animals and the environment so really, what is the excuse?

Well, in any case… On my path to transitioning to a more plant based diet, I recently came up with this delicious banana bread. I was actually just playing around in the kitchen, thinking that I needed to use the brown bananas I had had sitting on my countertop for almost a week. I didn’t expect anything extraordinary to come out of it, but oh my was I pleasantly surprised! Let me tell you all: this banana bread is a winner! Said in all modesty, the consistency of this bread is perfect: super moist but without being the least bit underdone or soggy. On top of that, it´s healthy and fairly low calorie. No refined sugars, no oil, no gluten and only 124 calories per slice. And oh yes, let´s not forget the fact that it tastes exactly as banana bread should. Full of banana flavor and just the right level of sweetness. I really can´t think of any reasons why you should not go make this bread right this instant! 

Be ready to have your house smelling heavenly! Here goes:

Vegan Banana Bread

Serves 12


  • 2 tablespoons flaxseed flour
  • 1/2 cup almond milk
  • 1 cup green banana flour (or substitute 1 1/4 cup all purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/3 cup mashed bananas (about 3 large bananas)
  • 1/4 cup coconut sugar
  • 1/3 cup unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1/3 cup chopped walnuts (optional)


    1. Preheat the oven to 175 degrees celcius and grease a loaf pan
    2. Combined the flaxseed flour and almond milk and set aside
    3. In a small sized bowl, combine all dry ingredients (banana flour, baking powder, baking soda, and cinnamon)
    4. In a medium sized bowl, combine all the wet ingredients (mashed bananas, coconut sugar, apple sauce and vanilla extract)
    5. Slowly mix the dry ingredients into the wet ingredients, being careful not to overstir
    6. Fold in chopped walnuts, if using
    7. Bake on the middle oven rack for about 40 minutes


    1. Everyone likes their banana bread a little differently so feel free to adapt the recipe to your own liking by adding different nuts, raisins or chocolate chips!
    2. My loaf was done perfectly at exactly 40 minutes, but check on it after 35 minutes as each oven is a bit different
    3. It is best served warm so I recommend reheating leftovers – that is if there are any! 😉

Go ahead and try to stick to just having one piece. I dare you! 🙂

Vegan Chocolate Mousse

Normally, I am not the biggest fan of chocolate mousse. Made with sugar and cream, it feels extremely heavy and leaves me feeling physically uncomfortable. Especially if it is served as dessert after an already large and indulging meal. Does anyone else feel that way?

HOWEVER, after creating this much lighter, much healthier version of chocolate mousse, I have a newfound love for this decadent dessert. Unlike the traditional version, it actually satisfies that sweet tooth without making your blood sugar levels go on a rollercoaster ride. On top of that, it can be prepared in advance which makes it the perfect dessert if you are having guests over. You can actually spend time with your guests rather than feeling stressed in the kitchen, worrying about the mess you are creating as you try to whip up a Michelin masterpiece last minute. Or am I the only one who does that???

The secret to this mousse being so light and airy is the use of silken tofu instead of cream. This makes the dessert suitable for vegans as well as everyone else! If the thought of baking with tofu is unfamiliar to you, please don´t let this scare you off. I promise you that no one will ever be able to tell what it is made from!

It is light, healthy, decadent and takes less than 10 minutes to prepare. What is not to love?

Vegan Chocolate mousse

ServeS 3 


  • 400g silken tofu
  • 80g dark chocolate (I used 92%)
  • 2 tablespoons cacao powder
  • 2 tablespoons date syrup (or other sweetener of choice)
  • 1 teaspoon vanilla extract
  • Berries and chocolate shavings for toppings

Melt the dark chocolate in a water bath.

Add the melted chocolate and all other ingredients into a food processor or blender and process until smooth.

Pour into separate ramekins and put in the fridge to firm up for a minimum of 30 minutes.

Serve with your toppings of choice. I found the combination of strawberries, blueberries and chocolate shavings to be very refreshing!


  1. For an even more refreshing mousse, try adding 1 tablespoon of orange juice and 1 tablespoon of orange zest.
  2. For a richer mousse, try adding 1 tablespoon of Baileys or 1 tablespoon of coffee.


If you are pressured for time, the mousse can be served immediately after blending the ingredients together. However, it is best if you have time to leave it in the fridge for a minimum of 30 minutes to firm up a bit. You can also leave it in the fridge overnight. A bit of liquid might form on the top of the mousse, but simply stir the ramekins using a teaspoon before serving.

Please let me know if you try this! I am curious to hear if I am the only one who likes this much better than traditional chocolate mousse! I´m also curios to hear which variation you prefer. I couldn’t´t quite decide myself…