Mexican Date and Black Bean Vegan Brownies with Chipotle and Cinnamon - Healthy, Oil-Free, Plant-Based Dessert Recipe from Plants-Rule — Mexican Date and Black Bean Vegan Brownies with Chipotle and Cinnamon – Healthy, Oil-Free, Plant-Based Dessert Recipe from Plants-Rule

Vegan Date and Black Bean Brownies

Add some devilish heat to your Halloween with these Mexican Spice Black Bean Brownies. This oil-free, plant-based vegan recipe is the perfect chocolatey treat. Naturally sweetened with dates, they are both nutritious and delicious. With Mexican spices Ceylon cinnamon and chipotle powder.

Baking with Dates: A Whole Foods, Plant-Based Technique

I’m on a mission to cook with whole foods, avoiding ingredients like refined oil and sugar. By using whole ingredients like dates, applesauce, black beans, and whole grain flour, I can create recipes that are delicious and nutritious.

In particular, sugar can be strongly addictive. Our biology is hard-wired to seek the energy that comes from sugar. Refined sugar (like cane sugar, brown sugar, agave, and maple syrup) all pique that addictive instinct. However, using dried fruits like dates counters that addiction. The fiber and other nutrients in dates helps slow our cravings and counter that addiction.

The Perfect Brownies for Halloween!

These chocolate black bean brownies are perfect for Halloween. The Mexican spices add a “devilish” kick to traditional brownies. Plus, the orange dust adds a festive color.

Black Bean Brownies: Healthy Vegan Baking

Another trick to these whole foods, plant-based brownies is using black beans. Black beans help give a rich, dense texture to these brownies. That’s because of the protein and fiber they contain. The same protein and fiber that makes them healthy also help make these brownies delicious!

How to Use Whole Grain Flour

The whole grain flour used in these brownies is whole wheat pastry flour. Whole wheat pastry flour is milled from the whole grain, retaining the bran and fiber of this whole food. In turn, you get lots of healthy nutrition with fiber, protein, zinc, and other key nutrients.

Can you Make These Black Bean Brownies Gluten-Free?

The wheat flour has gluten, which helps create a chewy texture for these brownies. I’ve tried using gluten-free whole grain flours like oat and brown rice, but the texture is lacking. For a gluten-free version, I recommend either using an All-Purpose gluten-free baking flour. Or, if you enjoy a nutty flavor, try using buckwheat flour.

Adding Mexican Spice to Vegan Baking Recipes

These chocolate black bean vegan brownies get Mexican flavor from two key spices: Ceylon cinnamon and chipotle powder. The combination of these two spices adds a subtle kick to this healthy, plant-based recipe. However, you can use this trick for any baking. Add this combination to Chocolate Muffins, Vegan Pecan Vanilla Frosting, or Chocolate Coconut Oat Balls.

Cocoa powder is naturally bitter, not sweet. Pair it with spice like chipotle or cinnamon for bold Mexican flavors

Orange Mango Dust? Replace Powdered Sugar with Freeze-Dried Fruit Powder

The orange dust in this recipe is made from freeze-dried mango. Many baking recipes will use powdered sugar to add a fun finishing touch. However, freeze-dried fruits can replace these for a healthier recipe. Mango (and a dash of turmeric) create a beautiful orange color. You can also use strawberries for red, blueberries for blue, and bananas or pineapple for yellow.

You’ll love these healthy, oil-free, plant-based, whole foods vegan Brownies:

You’ll love this recipe for healthy, oil-free, plant-base Mexican Black Bean Brownies. This whole foods vegan recipe is:

Full of chocolatey flavor
Sneaks in heart-healthy black beans
Packs subtle, spicy Mexican flavor
Naturally sweetened with dates — no refined sugar or syrup
Uses whole grain flour — no refined white flour
Oil-Free
Easy to make
Freezes well

Watch the Cooking Video for these Mexican Spiced Vegan Black Bean Brownies:

Chef Katie’s Plant-Based Cooking Tips:

Want less spice? If making this recipe for kids or anyone sensitive to spice, you can omit the chipotle powder. I still think a touch of cinnamon adds a nice, warm flavor.

Parchment Paper: Line your baking pans with parchment paper to avoid using baking spray. This is healthier. Plus, it won’t leave your brownies with a greasy coating.

Off-Set Spatula for Spreading: A small offset spatula makes it easy to spread this batter evenly in the bottom of your baking pan.

Whole Food Ingredients: I’m on a mission to use only whole food, plant-based ingredients. You won’t find any refined flours, sugars, syrups, or oils in my recipes. Only whole food, natural goodness.

Mexican Date and Black Bean Vegan Brownies

Medium
Servings: 16
Ready In: 75 minutes
Yield: 16 brownies

If you like these, you’ll also love Chocolate Secret Spinach Oil-Free Plant-Based Muffins, Chocolate Peanut Butter Banana “Monkey’ Bars, 5-Ingredient Cocoa Peanut Butter Energy Bites, and 4-Ingredient Raw Chocolate Walnut Brownies.

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Mexican Date and Black Bean Vegan Brownies with Chipotle and Cinnamon

Course Dessert, Snack, treat

Cuisine American, Healthy, Mexican, Oil-Free, Plant-Based, Vegan, Vegetarian

Keyword beans, black bean, chocolate, chocolatey, date, date-sweetened, healthy, heart-healthy, Mexican, no refined sugar, oil-free, spiced, vegan, vegetarian, wfpb

Total Time 1 15

Servings 16

Calories 143kcal

Ingredients

For the Mexican Spice Black Bean Brownies

2 cups pitted dates 400g
1 1/4 cup applesauce, unsweetened 143g
1 15-ounce can black beans drained and rinsed
1 cup water
1/2 cup unsweetened cocoa powder 48g
2 teaspoons vanilla
1 teaspoon baking soda
2 tablespoons ground flaxseed meal 17g
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon chipotle powder
3/4 cup whole wheat pastry flour 90g
dash salt

For the Orange Dust

1.5 ounce package freeze-dried mango
2 teaspoons ground turmeric powder

Instructions

To make the Mexican Date and Black Bean Vegan Brownies:

Preheat your oven to 350F. Line an 8×8 square baking pan with parchment paper.
In a food processor, combine the dates, applesauce, black beans, and water. Puree until creamy, scraping down the sides of the bowl as needed.
Add the cocoa powder, vanilla extract, baking soda, ground flaxseed, Ceylon cinnamon, chipotle powder, whole wheat pastry flour, and salt. Puree until combined, scraping down the sides of the bowl as needed. Try not to overmix, or your brownies will be too dense and chewy.
Spread the batter into your pre-lined baking pan. Bake for 50-60 minutes, until a toothpick can be inserted and comes out clean. When done, remove from the oven and let cool. Let cool at least 10 minutes before slicing

To make the Orange Mango Dust:

Place the freeze-dried mango and turmeric in a blender. Blend until you get an orange dust. Remove from the blender.

To Dust the Brownies:

Place some of the orange mango dust in a fine-mesh strainer. Hold the strainer over the brownies and gently tap, dusting the brownies.
Remove the brownies from the pan, cut into squares, and enjoy!

Nutrition Facts

Amount Per Serving: One brownie with Orange Dust

These facts include the orange dust, which adds about 10 calories and 2g sugar per brownie

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 143
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 60 mg	3 %
Potassium 243 mg	7 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 6 g	23 %
Sugars 20 g
Protein 3 g	7 %
Vitamin A	11 %
Vitamin C	21 %
Calcium	7 %
Iron	7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Spiced Up! Mexican Date and Black Bean Vegan Brownies