RECIPE: Black Bean Brownies

Plant Based & Healthy

This recipe was created by plant based bodybuilder and personal trainer, Anthony DiNobile who is a partner at All In Fitness & Wellness (Opening mid to late March.)



  • 2 c black beans, rinsed and drained
  • 2.5 T chia seeds
  • 6 T water
  • 2 T coconut oil, melted
  • ¼ c almond butter
  • 3/4 c cacoa
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 10 medjool dates (pits removed)
  • 1 tsp baking powder


  • Preheat oven to 350 degrees.
  • Lightly grease a 12-slot standard size muffin pan with coconut oil.
  • Combine chia and water in the bowl of food processor. Pulse a couple times and then let rest for a few minutes to gel.
  • Add remaining ingredients and puree – about 3 minutes – until smooth. Scrape down sides.
  • Add water one T at a time to reach consistency less than chocolate frosting but not runny.
  • Distribute batter into the muffin tin and smooth tops with a spoon.
  • Bake for 20-25 mins or until the tops are dry and the edges start to pull away from the sides.
  • Let cool 30 mins. They will be tender, so remove gently with a fork. The insides are meant to be fudgy, so don’t be concerned if they seem too moist.
  • Store in an airtight container for up to a few days. Refrigerate to keep longer.
Kirstin Carey

Kirstin Carey

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