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Gluten Free Vegan Flourless Double Chocolate Brownie | Healthy Desserts | Chocolate Desserts

I must admit most of the days when my sweet tooth craving hits, I give in and eat something sweet and chocolatey. 

For this reason, I keep on a look out for an easy healthy recipe that uses alternative healthier ingredients which also makes a nutritious snack. 

Here goes one such Dessert that uses fiber rich beans as the base. Also, almost all the ingredients mentioned here are organic and non gmo. 


1 can - Black Beans (Bpa free can, drained and rinsed) 

4 tbsp - Extra Virgin Coconut Oil (Butter, if you are a vegetarian)

1/3 cup - Almond Flour ( or use Almond Butter, if available)

1/2 cup - Cacao Powder

1 tsp - Vanilla Bean Paste (Vanilla Essence)

1 tsp - Baking Powder 

3/4 tsp - Baking Soda (Optional)

1/3 cup - Dates syrup or add dates that is soaked in water(1hr) (alter sweetness as per choice)

1/4 cup - Almond Milk ( or any milk of choice) reduce the milk according to the batter consistency 

1/3 cup Chocolate Chips (vegan, gluten free or as per choice) 

3 tbsp - Walnut Pieces ( or any tree nuts of choice)

A pinch of Himalayan Salt (only if your Black beans can doesn’t have sodium content), Optional

Toppings - Handful of Chocolate Chips and Nuts for decoration on top of brownie batter


1. Use a high speed blender (or food processor) for this recipe (makes it easier to blend and incorporate the ingredients well). 

2. Add Black Beans and blend until the beans turn into a paste. Then, add Almond Flour, Coconut Oil, Vanilla, Dates Syrup, Baking Soda and Baking Powder. Blend well until a good consistency is achieved. Check  using a spatula. 

3. Add Cacao powder and salt ( optional, if the Black Beans already has salt content). Blend at low speeds so that the Cacao Powder doesn’t make a big mess. 

4. At this point you may also mix in Almond milk a bit by bit and blend the batter into s brownie batter (little runnier than the regular cake batter). Combine and check using a spatula.

4. At the end add chocolate chips and walnuts and blitz the blender once and pour it into a coconut oil greased oven safe brownie pan. Add extra chocolate chips and nuts on top for decoration. 

5. Place it Into the preheated oven at 350 deg Fahrenheit for 35 minutes. Check the brownie with a knife or a wooden toothpick, that comes out clean. If not, place in the oven for a few more minutes. 

6. Cool the brownie on a cooling rack once it is baked and allow it to cool for an hour (if not, until it cools and sets, minimum 30 minutes)

7. Cut the Brownie into pieces and enjoy with a cup of hot cocoa. 

PS: Add more almond flour (a tbsp at a time) incase your batter turns out too runny. And add Almond milk (a tbsp at a time) incase the batter turns out very thick. 

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