Vegan Carrot Cake Banana Bread

Once upon a time I made these chocolate banana penguin things for my Vegan Bites bit on Spoon University’s Insta stories. They were fun. Putsy, but fun.

Loaf Vegan Carrot Cake Banana Bread

In an ideal world, the feet and noses were to be made with orange candies. But I didn’t have any and wasn’t motivated to spend money on a bag of them only to use a few (Spoon doesn’t pay me for VB for the record, and I buy all the materials for cooking with my own money…and as a grad student I have about $40 a week to feed, water and caffeinate myself…so I gotta be selective with where my money goes) so I improvised and used cut carrots.

While eating them and being like wow bananas and carrots frozen together is rather awkward, I had an epiphany that perhaps baked together they’d be delightful. And so, the incident inspired this Vegan Carrot Cake Banana Bread.


So a few weeks later, I made some. And now I’m going to share it with you. I ended up enjoying the loaf. I think I like carrot cake as dessert with lots of icing and banana bread the regular way the best, but this was a really fun way to mix it up. Truly, if you like carrot cake and/or banana bread, you will probably enjoy this recipe. If you want, you can add a vegan cream cheese icing on top.


Personally, I wanted it as a not-too-sweet snacking/breakfast loaf, so this is the frosting-less route I went. But you do you. Live your best life.

I made this recipe with shredded coconut, too, and eventually decided it distracted too much from the rest of it and have concluded it is better without it. If you want dem coconut shreds tho, add in about 1/4 cup unsweetened.

Vegan Carrot Cake Banana Bread.

Cheers to 2018, baking new things, and of course, BANANAS!

For regular banana bread, click here.

For dog banana bread, click here.

Vegan Carrot Cake Bread

Prep Time:  1 hour

Bake Time: 30-40 minutes

Yield: 1 loaf


  • 2 large very-ripe mashed bananas (or 2.5 small)
  • 3/4 cup shredded carrots
  • 1/4 cup vegan butter, softened (or sub neutral oil like canola or vegetable)
  • 1/3 cup brown or coconut sugar
  • 1/3 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour (can sub regular whole-wheat, all-purpose or additional oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup almond meal
  • 1/2 cup oat flour (made by pulsing rolled oats in a food processor or blender until a flour forms)
  • 1/2 cup rolled oats
  • 2 tablespoons ground flax (can sub chia seeds)
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts
  • 1/4 cup pecans
  • 1/4 cup raisins or golden raisins


  1. Preheat oven to 350°F. Generously grease a banana loaf pan with softened non-dairy butter or oil.
  2. Mash bananas in a large bowl. Shred carrots, or pulse into small pieces in a food processor. Set carrots aside
  3. Add melted butter or oil, sugar, non-dairy milk, and vanilla to bananas. Whisk together.
  4. In a separate bowl, combine whole wheat flour, almond meal, oat flour, baking soda, baking powder, cinnamon, rolled oats and flax in a bowl. Whisk together until combined.
  5. Add half of dry mixture to wet. Fold together. Add remaining dry ingredients, and fold again.
  6. Add walnuts, pecans, and raisins to the mixture. Fold until combined.
  7. Pour into prepared loaf pan and bake 45-60 minutes until fragrant, lightly golden, and a toothpick or fork inserted in the center comes out clean upon insertion and removal.
  8. Remove from oven and allow to cool. Slice and enjoy.

Vegan Levain Bakery Chocolate Chip Cookies

I did the damn thing! I made a vegan Levain Bakery Chocolate Chip Cookie! Yippee!

Vegan Cookie Levain Bakery Style Chocolate Chip Yum

I have spent time living on the Upper West Side of New York City, and UWSers and tourists alike are all familiar with the famous Levain Bakery.

Vegan Cookies Delicious Dough Levain Style

They have these ginormous, cookies that are unbelievable delicious, with a perfectly crisp exterior, and a gooey almost underbaked center.

Vegan Cookie Levain Bakery Style Chocolate Chip

I remember my first Levain Bakery experience. My mom was visiting me while I was at NYU and I had heard of this place called Peacefood on the Upper West Side (yup, before they had a downtown location!) that I really wanted to try. So I dragged her from the East Village to the Upper West and we had a delightful lunch at Peacefood. I got the Asian Greens salad and Chickpea fries (still two of my favs on the menu). And then I said, “hey, since we’re over here, we should go to this famous cookie bakery.” And she agreed.

Vegan Cookie Dough Scoop

We got one chocolate chip walnut, and one double chocolate. The OG stood out to me. It was almost like the double chocolate was so chocolately it didn’t let the other elements of the cookie shine. Anyways, I digress, that cookie stayed in my mind for a very long time.

Cookie Dough Vegan

Back in my NYU days, I rarely trekked up to the UWS, but during my MS at Columbia, I ended up reluctantly relocating there. And I ended up loving it. To this day, it is still one of my favorite neighborhoods in NYC.

Cookies Vegan Levain Bakery

But since my NYU days, I have gone vegan. Which means my options at Levain bakery include their whole wheat raisin walnut rolls (which TBH ARE SO GOOD), and a few other bread products.

Delicious Vegan Levain Style Bakery Cookies

So here we are. I veganized the Levain Bakery Cookie. And I’m pumped about it.

Vegan Levain Style Bakery Cookies Delicious

These vegan Levain Bakery style chocolate chip cookies are delicious. Full of chocolate chips and whole chunks of walnuts, they are a texture junkie’s dream. They also have that gooey middle thing going on in the best way possible. Paired with a glass of almond milk these are utter perfection. Now let’s get on to how I did the damn thing.

Vegan Levain Bakery Cookies

After doing some research online, I decided to play around and give them a whirl. A common characteristic I noticed in copycat Levain recipes was the use of cold butter. If you’re a baker, you know that typically cookies are made with room temperature butter. Yet all Levain cookies had this in common, so I went with it.

Vegan Cookie Dough Scoop on Baking SHeet

I also used half cake flour and half all-purpose. You can use all AP if you want. I also tried half bread flour with a pretty good result. Do you, honey. Use what ya got (with varied results).

Vegan LEvain Bakery Style Cookies

I highly reccomend chilling the dough before baking. I think it helps them maintain that gooey middle quite a bit. If you’re low on time, pop them in the freezer for a bit.

Levain Bakery Style Vegan Cookies

Anyways, these are wonderful plant-based nuggets of joy and I really hope you make these vegan Levain Bakery Chocolate Chip Cookies! If you do, please let me know! Gimme an @ on InstaGimme an @ on Insta or comment on this post. I love to see when people make my recipes!

Vegan Levain Bakery Chocolate Chip Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: 10 giant cookies


  • 1 cup cold vegan butter (I used Earth Balance baking sticks)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cake flour (can sub additional all-purpose)
  • 2 tablespoons ground flax
  • 1/2 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup water or unsweetened non-dairy milk
  • 2 cups semisweet non-dairy chocolate chips (I used Trader Joe’s)
  • 2 cups whole untoasted walnuts


  1. Cube butter and place in a bowl. Add sugars and beat using an electric mixer on low speed for about 3-4 minutes until creamy.
  2. Meanwhile, combine all dry ingredients in a separate bowl and whisk together well.
  3. Add half of flour mixture and water or non-dairy milk to butter and mix by hand with a spatula or wooden spoon. Mix until just barely combined.
  4. Add remaining flour mixture and water and repeat.
  5. Stir in chocolate chips and walnuts.
  6. Using an ice-cream scooper, scoop dough onto a silicone mat or parchment paper-lined baking sheet, with a generous amount of space between each.
  7. Place cookies in the refrigerator for 40 minutes to an hour until dough is chilled. This will help the cookies maintain their shape in the oven, and give you that gooey gooey middle. If you’re short on time, pop in the freezer for 10-15 minutes.
  8. Preheat oven to 400 degrees F.
  9. Remove cookie dough balls from the refrigerator/freezer and place directly in hot oven.
  10. Bake for 10-12 minutes until just brown on the outside, but still gooey on the inside.
  11. Allow cookies to cool on the baking sheet for at least 15 minutes. This is essential! They must have time to firm up before transferring to a cooling rack.
  12. Enjoy with almond milk. 🙂

Simple Seed Bars

All I really want in life is NUTS and SEEDS. Do you feel me?

 Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

There are so many puns that can be made when it comes to one of my favorite categories of foods, but for real I really am obsessed with nuts of all kinds. I always start to say my favorite and it results in me being like, “Probably cashew. And walnuts. Oh and obviously almonds. Peanuts for the peanut butter reasons. Did I mention that I love pistachios? Wait, also….” etc.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients.

So when it comes to favorites, I can’t choose one. But I can almost guarantee I’m down to put nuts in my face any time of day any day of the week. They have always been and forever will be a staple snack in my diet, as well as a lovely accompaniment to chocolate, and of course, the breadth of my beloved nut butters.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients.

Whenever I’m looking for a snack bar, I always look for ones with tons of nuts. This is why Kind Bars are my favorite snack bars. What makes me sad is that Kind Bars are expensive. Yes, I buy them anyway, and no I don’t think they are bad for you despite the drama going on with them right now.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

Moving on. Last night I set out to make my own nut bars. Except then I burst open my bag of Sunflower Seeds. There was about a cup or so left in the bag that just went all over the place. This was when I decided I should just use the rest of them before they went to poop, salvaged what I could, and set out to make Simple Seed Bars.

Simple Seed Bars. Vegan and Gluten-free. Four ingredients!

The fun thing about these bars is that you can make them two ways: baked or frozen. If you like your nuts raw, simply store them in the freezer. If you like your nuts toasty and want the bars to hold together a bit better for traveling, bake them up for 10-15 minutes. I tried both methods and honestly enjoyed them both. Make a batch and try it both ways if you dare. Or don’t. Do you.

Simple Seed Bars. Vegan & Gluten-free. Four ingredients!

Baked or frozen these babies are crunchy, nutty, and full of satisfying seedy goodness. Sweetened only with dates, they have just enough glucosey goodness to keep your sweet tooth happy without horrifying it the way Quaker Chewy Bars do to mine. These are the perfect, easy, simple snack and when paired with fruit make a brilliant breakfast. And with only four ingredients and minimal prep, they couldn’t be easier. I truly hope you make them. That’s all for now folks, hope to SEE(d) you soon. #punny

Simple Seed Bars. Vegan && Gluten-free. Four ingredients!

Prep Time: 5 minutes
Cook Time: 0 minutes if using freezing method, but need at least 30 minutes if freezing; 10-12 minutes if using baking method
Level: easy makes one 9″ inch pan of Seed Bars, serving about 6 as a snack


  • 1 1/2 cups (8 ounces) dried pitted dates, soaked in 2 tablespoons water for 10 minutes
  • 1 cup sunflower seeds
  • 3/4 cup nuts of choice (I used a mixture of cashews and pecans, any will work)
  • 3/4 cup raisins (and/or other dried fruit – I added some dried cranberries and cherries as well)


1. Soak dates in water until tender, about 10 minutes. If using baking method to prepare, preheat oven to 350°F.

2. In a food processor, grind dates until a paste is formed.

3. In a large bowl, combine sunflower seeds, nuts, and dried fruit, Mix well. Add date puree and mix well again until a sticky dough has formed. Press dough into a parchment paper-lined 9″ inch square baking sheet.

4. Cover with an additional piece of parchment paper or plastic wrap and if using freezing method, place in the freezer to set, at least 30 minutes. If baking, place in oven for 10-12 minutes until lightly golden. Allow to cool before enjoying.

If using freezer method, keeps best if stored in freezer or refrigerator; if baking, store in an airtight bag or container.

Chocolate Nut Clusters with Sea Salt & Raw Sugar

Chocolate with nuts is my absolute favorite chocolate combination EVER. As both a chocolate addict and a nut lover, when they collide, I am euphoric. You may as well call me powerless before a bag of dark chocolate covered almonds. Specifically the ones from Trader Joe’s.

Screen Shot 2015-02-12 at 9.37.39 PM

And as far as sweet treats go, chocolate and nuts aren’t such a bad thing. Nuts are full of healthy fats essential for brain function and dark chocolate has all sorts of antioxidants, as well as more fiber, protein and iron than you’d expect, which is why I feel no remorse enjoying a daily cup of hot cocoa.

Screen Shot 2015-02-12 at 9.56.15 PM

That’s why when the Recipe Redux challenge for February was to share a recipe involving your favorite chocolate pairing, while I could think of a million chocolate combinations I enjoy, none could trump chocolate and nuts.

Screen Shot 2015-02-12 at 9.36.20 PM

Take that a step further with chocolate covered nuts with salt. That extra punch brings out the best of both worlds, and you can bet your bottom dollar I will buy anything with the words “chocolate” “nuts” and “salt” in the title. Done. Sold. Gimme.

Here I add another element of crunch and intrigue with some raw sugar. It has the same gritty yet pleasant textural appeal as salt, but adds another depth of flavor to the treat.

Screen Shot 2015-02-12 at 9.37.12 PM


  • 1 cup chopped dark chocolate or dark chocolate chips (I used Trader Joe’s 72% Pound Plus chopped)
  • 1 1/2 cup nuts of choice (I used a mix of equal parts pecan and walnut)
  • 1 tablespoon coconut oil (can also use butter)
  • 2  tablespoon maple syrup or honey
  • 1/4 cup raw sugar (like Sugar in the Raw)
  • 1 tablespoon fine sea salt


1. Line a baking sheet with parchment paper and set aside. Chop nuts and place in a large bowl. In a small bowl, microwave coconut oil until melted. Add maple syrup and sti. Pour onto nuts and mix until nuts are evenly coated. Sprinkle raw sugar and mix again. Allow to sit until coconut oil has cooled and sugar is sticking to nuts, about 10 minutes.

2. Meanwhile, microwave chocolate in a small microwave safe bowl in 30 second increments, stirring after each increment, until melted. Allow to cool slightly, about 3-4 minutes. Pour chocolate over nut mixture and mix well until nuts are covered with chocolate.

3. Using two spoons or a small ice cream scooper, transfer small amounts of nut mixture onto baking sheets in clusters of desired size. Before chocolate has set, sprinkle more raw sugar and raw sea salt over the top of the clusters.

4. Place clusters in the fridge and allow chocolate to set, at least 15-20 minutes. Remove from fridge and enjoy!

Screen Shot 2015-02-12 at 9.57.46 PM

For more Chocolate Goodness from other members of the Recipe Redux, click around below!

Homemade Chocolate Coconut Macaroon Larabars

Two non-related thoughts: 1) The holidays are here! 2) Larabars are delicious, but can be expensive. What do these thoughts lead someone like myself to do?! DIY, of course.

Screen Shot 2014-12-24 at 1.47.00 PM

Tis both the season of giving and eating. I knew I wanted to have an excuse to bake or create something in my kitchen, and thought it would be nice to gift something that’s not super-overly-indulgent, figuring that with the holidays as they are, everyone is drowning in plenty of gluttony and may actually be lusting for a healthy snack in the next few days.

Screen Shot 2014-12-24 at 1.46.47 PM

So I made some homemade Larabars. Actually, what also inspired me to make these bars is my sister. She LOVES Larabars. So does a toddler I know, who calls them “Spongy Cakes” which is so cute that I almost pass out every time I hear it. Anyways, I’ve wanted to try making homemade Larabars for my sis for a while, and since last night I was angsty and bored and didn’t feel like sitting still, I took pantry inventory and decided to make some and add them to the other food gifts I’m giving. I’m also giving some Chocolate Bark with Figs, Nuts and Sea Salt very similar to this recipe. And some Gingerbread Granola, which I’m planning to also post the recipe for within the hour.

Screen Shot 2014-12-24 at 1.45.55 PM

I’d like to say I chose to copy the Chocolate Coconut Macaroon flavor of Larabars because it fits so well with the holidays like Haunnukah and blah blah blah and honestly that was a partial deciding factor but if I’m honest, they are kind of a result of what was in the pantry, per usual.

Screen Shot 2014-12-24 at 1.47.20 PM

These babies have 4 ingredients: Cashews. Dates. Coconut Shreds. Dark Chocolate. That’s it. Plain and simple just like the OG Larabars themselves. They turned out really well and quite similar to a Larabar in texture, flavor, and yumminess. The key is not over-pulsing the nuts or chocolate in your food processor. Leave them a little crumby, just like the real ones.

Screen Shot 2014-12-24 at 1.46.08 PM

You can even use holiday cookie cutters, and/or wrap them up like wee little gifts if you’d like:

Screen Shot 2014-12-24 at 1.45.44 PM

Screen Shot 2014-12-24 at 1.50.34 PM

Make these babies, customize them as you’d like, gift them, or keep them. They’re a perfect yummy high-energy sweet treat to keep your blood sugar stable through the holidays and beyond. Happy holidays and happy eating!

Screen Shot 2014-12-24 at 1.46.16 PM


Prep Time: 10 minutes

Cook Time: 0 minutes (but require at least 20 minutes to set in fridge)

Level: Easy

makes 8 mini-Larabars or 6 regular sized bars


  • 1 cup cashews
  • 1 cup pitted dates
  • 1/4 cup shredded coconut
  • 3 tablespoons dark chocolate chips or 2 oz dark chocolate


1. Pulse cashews in food processor until a fine, crumby powder. Make sure you don’t overdo the processing, you don’t want a nutbutter, rather a fine sticky dust. Set aside in a bowl.

2. Pulse chocolate in food processor until chocolate is a similar crumb to the nuts. Add chocolate to bowl with nuts.

3. Place dates and coconut in food processor. Puree until mixture reaches a fine paste. If it’s lumpy, add a small bit of water, 1-3 tablespoons, 1 tablespoon at a time.

4. Take date/coconut paste and add to bowl with nuts and chocolate. Mix with a wooden spoon and/or knead until well combined into a cookie-dough-like ball.

5. Line a small baking sheet with parchment or wax paper. Transfer Larabar mixture onto sheet and spread until about 1/4th inch thick. Press with hands to create a smooth surface.

Screen Shot 2014-12-24 at 1.43.54 PM

6. Allow to set in the refrigerator for at least 20 minutes, preferably an hour. Slice and enjoy! 🙂

Screen Shot 2014-12-24 at 1.45.15 PM

Screen Shot 2014-12-24 at 1.46.47 PM

Walnut Butter Brownies with Cherries

The other day I took a first attempt at the brownies that #broketheinternet: The Black Bean Brownie. I made mine Almond Joy-ish. They were good, but I still prefer my brownies bean-less. That said, they were still nommy, I scratched something off my enormous baking bucket list, and now I’m on a brownie kick. Giddy up.

Screen Shot 2014-12-18 at 8.21.43 AM

So less than a week since then, I have another biggg yummy batch of brownies at my disposal. This batch was inspired by two things: 1) The December Recipe Redux Challenge. 2) My favorite brownie combo of all times (chocolate + cherry + walnuts).

Screen Shot 2014-12-18 at 6.41.25 PM

This month The Recipe Redux turns 42 months old. Congrats ! So their challenge was to “Grab a book and Cook,” meaning grab the closest cookbook, open to page 42 or 142 and redux the recipe. Pretty fun, huh?! Well, while searching for ornaments from the depths of my basement, I came across some of my grandma’s ancient cookbooks. I was also lucky enough to uncover some of her notebooks full of her own recipes, which are so invaluable I could cry. She was a brilliant innovator, cook, and creator, with ideas and food hunches far beyond her time. More on this in another post. Anyways, I picked up and was immediately amused by her yellowing, original Betty Crocker Cookbook. Oh my gosh, it has all the classic, unhealthy butter old-school desserts you could ever want as well as some comments that would probably offend most working women of this generation. When I hit page page 42, a recipe for “Cocoa Brownies with Walnuts” stared me back in the face.

Screen Shot 2014-12-18 at 6.39.58 PM

I have to admit I was thrilled to have an excuse to make another batch of brownies. Making them the other day really reminded me how much I love them. The brownies in the Betty Crocker Recipe were full of butter, sugar, eggs, milk, and refined white flour. Mine are a bit revamped and given a modern, semi-sophisticated twist by using walnut butter as a fat, which I made by pureeing walnuts into a nut butter in my food processor to avoid spending $14 on a jar of walnut butter. #win #DIY.

Screen Shot 2014-12-18 at 6.39.14 PM

The walnut butter provides healthy mono and polyunsaturated fats, as well as all the Omega’s you could ever want or need from a brownie. You know how much I love those #MUFAs and #PUFAs baby. I also reduced all the eggs/excess sugar/refined flour in the original recipe, replacing white flour with oat flour, and lowering the sugar without loosing flavor. Melting Baker’s chocolate is the KEY to delicious brownies, and adds a ton of flavor and a delicious fudginess that simply can’t be beat, so I added that to the original recipe, kept the cocoa powder (because as I discuss here, it’s practically a superfood), and added chocolate chips for more chocolate goodness and texture, and more walnuts and dried cherries, for flavor, texture, and simply because chocolate + cherry = one of my all-time favorite combinations.

Screen Shot 2014-12-18 at 8.20.16 AM

The end result was a fudgy, delicious, gluten-free and vegan brownie that could satisfy any chocolate craving in a single square, but won’t leave you feeling icky or gross. I really ended up loving the walnut butter as the fat, as it gave it a nice, nutty flavor that made the brownies intriguing to the palate, and feel super grown-up and fancy without tasting like it was trying too hard.

Screen Shot 2014-12-18 at 6.42.01 PM

These wonderful chocolate nuggets are perfect for the holidays, or really anyday. Because Katy Perry says you should make it like your birthday *~*everyday*~* and I have to say I totally agree with her. My mantra as of late has been “be as nice to yourself as you would to your friend.” So #treatyoself with yummy, healthy food every day, and do things that make you happy. Today for me this means, brownies, hot chocolate, my pups, and watching Throwdown with Bobby Flay on YouTube. Hope your day is as awesome as mine. Happy holidays and happy eating!

Screen Shot 2014-12-18 at 6.44.19 PM

Prep Time: 30 minutes

Bake Time: 30 minutes

Level: Easy

makes on 9″ square pan of brownies, roughly 12 servings 


  • 1 1/2 cup walnuts, divided into 1 1/4 cup to make butter and additional 1/4 cup to mix in
  • 1 tablespoon water
  • 3/4 cup brown sugar
  • 4-6 ounces Baker’s chocolate (depending on desired chocolate-y-ness)
  • 1 cup almond milk
  • 1 tablespoon chia seeds or flax seeds
  • 1 cup oat flour or other flour (I make oat flour by processing one cup rolled oats in a food processor until a powder forms)
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/2 cup dried cherries


1. Preheat oven to 350 degrees Fahrenheit. Place 1 1/4 cup walnuts and a tablespoon of water in a food processor or blender and puree until a thick nut butter forms. When it looks like peanut butter, it’s done. Transfer to a large bowl and add brown sugar. Mix well.

2. Cut Baker’s chocolate in a small microwave safe bowl and melt in the microwave by heating in 30 second increments, mixing between each increment, roughly 1-2 minutes total, until smooth and melted. Set aside and allow to cool to cool slightly.

3. Place almond milk and chia seeds or flax in a cup and allow to thicken, at least 10 minutes.

4. In a large bowl, combine oat flour, cocoa powder, salt, and baking powder. Whisk together well.

5. Once chocolate has cooled slightly (lukewarm is fine), pour into the walnut butter and brown sugar mix and mix well until chocolate is well combine. Add flour/cocoa mixture to the bowl and slowly add the almond milk mixture. Mix gently until well combine into a batter.

6. Add chocolate chips, dried cherries, and additional 1/4 cup walnuts. Pour into a lightly oiled or parchment lined 9″ baking pan.  Top with even more walnuts if you’re as walnut crazy as I am.

7. Bake for 25-35 minutes, until the edges begin to pull away from the sides of the pan, and a toothpick comes out clean when inserted and removed in the center of the pan. EAT.

Screen Shot 2014-12-18 at 8.21.27 AM

For more Page 42 challenge posts from fellow members of The Recipe Redux, click around below !

Almond Joy Black Bean Brownies [vegan + gluten free]

Black bean brownies have been going viral on the blogosphere for quite a while. It seems like every time I turn around I see them re-pinned or re-blogged or re-attempted or talked about by a foodie friends. And for the last year or so, I have been curious. Skeptical, but curious nonetheless.

Screen Shot 2014-12-13 at 8.28.49 PM

Last night my curiosity finally got the better of me and I finally set out to give them a whirl. Here are my thoughts: you really can’t taste the black beans. Like at all. I was very skeptical that they’d have a strong bean-y flavor. They don’t.

Screen Shot 2014-12-13 at 8.29.25 PM

Texture wise they’re my ideal brownie: FUDGY. I’m team-fudgy when it comes to brownie. Not team cake-y. This is a personal preference. Taste wise they’re pretty darn chocolately I must say. The coconut oil adds a nice mild coconut undertone to the chocolate, but you can use vegetable oil if you’d like.

Screen Shot 2014-12-13 at 8.30.49 PM

I added almonds and coconut and decided they were Almond Joy themed but truly this was a result of what was on hand in the house (per usual).Also I adore nuts and chocolate and coconut together, but you can twist and turn these babies with whatever mix-ins you desire. Dried fruit would be lovely too. I also added dark chocolate chips. Don’t skip this. They’re basically essential. #texture #morechocolate

Screen Shot 2014-12-13 at 8.31.44 PM

The secret, in my humble opinion, to black bean brownies, is patience. I KNOW. The worst. Especially when you’re me and you’re hungry and/or things smell good and they’re chocolate-related. But trust me. Wait until these are fully chilled to enjoy. In fact, they taste best frozen. And they taste best if let sit overnight. This gives the chocolate flavor a chance to develop and really sink in and take over. The longer they #chill the chocolatelier they are. So I’d highly recommend cooling or even freezing these babies for maximum enjoyment.

Screen Shot 2014-12-13 at 8.31.56 PM

So here is my first attempt at/experience with black bean brownies. They’re better than I expected, for sure. But personally I do tend to enjoy black bean-less brownies over black bean brownies, but I’m happy I tried to make these, as they certainly are delicious, healthy, full of fiber, and were fun and super easy and fast to make, and most importantly they’ve put me on a brownie kick, and I’m now fully amped to share a bunch of my favorite brownie recipes ever on Stay tuned, stay full of gas, and stay chocolatey. 😉

Screen Shot 2014-12-13 at 8.30.12 PM

Stay tuned, stay full of gas, and stay chocolatey. 😉 xoxo, kbakes.

Screen Shot 2014-12-13 at 8.30.30 PM


Prep Time: 10 minutes

Bake Time: 25-30 minutes

Level: Easy

Yield: one 9″ square pan of brownies, about 12 servings


  • 1 15-ounce can black beans (approx 1 1/2 cups), drained and rinsed
  • 3/4 cup cocoa powder
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 3 tablespoons coconut oil, melted
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/4 cup almond milk
  • 1 cup dark chocolate chips
  • 1/2 cup chopped almonds, plus more for top (optional, but highly recommended)
  • 1/4 cup coconut shreds (optional)


1. Preheat oven to 350 degrees Fahrenheit.

2. In a food processor or blender combine all ingredients besides chocolate chips, almonds, and coconut shreds. Puree until smooth. Transfer to a bowl and fold in chocolate chips, almonds, and coconut shreds.

3. Grease or line a 9″ square baking tray with parchment paper. Pour batter into the baking tray and smooth it around with a spatula. Pop into the oven and bake for 25-30 minutes, or until a toothpick placed in the center of the brownies comes out clean upon removal.

4. Allow to cool completely before you even attempt to slice them (I know, I know, it’s basically torture). I recommend letting them cool in the refrigerator for at least 30 minutes, and slicing them and storing them in the freezer and enjoy :-). #fudgy

Screen Shot 2014-12-13 at 8.29.47 PM