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Black Bean Peanut Butter Brownies
Dr. John McDougall, MD

Vegan, gluten-free

From Taryn, a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes.

Taryn is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes.

She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.

Dairy Free
Soy Free
Wheat Free

Cooking time: 60 minutes


1 can black beans (organic, drained and rinsed)
1 large sweet potato, steamed until soft (preferably the orange type)
4-6 tablespoons peanut butter (sugar-free, 100 percent peanuts)
2 tablespoons flax eggs (2 tablespoons ground flax seeds mixed with 5 tablespoons water)
2 tablespoons chia eggs (2 tablespoons chia seeds mixed with 4 tablespoons water), optional
3 tablespoons coconut oil (melted)
4 tablespoons raw cacao powder
4-8 Medjool dates, pitted (depending on how sweet you’d like the brownies to be)
1/4 teaspoon Celtic sea salt
1/2 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon baking soda


  • First you want to pre-heat your oven to 356°F and get your baking tray ready. I like to grease mine with some coconut oil.
  • Peel and chop your sweet potato into small chunks and steam until completely soft.
  • Next step is to get the egg replacements ready. So in two separate bowls, add the 2 tablespoons flax powder and 5 tablespoons water. At the same time in the other bowl add the 2 tablespoons chia seeds with 4 tablespoons water. Allow these to swell and become almost gel-like in texture. You can leave the chia eggs out if you want your brownies to be a little firmer, but I loved the gooey texture.
  • Empty your can of black beans into a strainer and rinse thoroughly.
  • Add the beans, flax eggs, chia eggs, pitted Medjool dates and steamed sweet potato into a food processor. Blend.
  • Gradually add the coconut oil, raw cacao powder, vanilla extract, baking powder, baking soda and salt. Blend until a smooth batter is formed. You may need to stop at intervals and scrape down the sides. If your mixture is battling to blend, add a tablespoon of water. The batter should be thick and gooey, and not runny.
  • Once you’re happy with the consistency of the batter, pour into your greased tray. Spread evenly.
  • Using two teaspoons (using one to scrape the peanut butter of the other one), add dollops of peanut butter into the mixture. You can use a wooden skewer stick to swirl the peanut butter around.
  • Bake for 40-45 minutes until cooked through. The edges should begin to harden and the center should be firm.
  • Remove from the oven and allow to cool on a rack for 20 minutes.
  • Cut into squares and remove gently with a spatula. Remember, these brownies are going to be super soft and gooey, just as they should be.
  • If you’re having trouble removing them from the pan, allow to set in the fridge before trying to remove.
  • Keep in the fridge.
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