Flourless Fudge Chocolate Brownie

 Vegan, Gluten Free, Refined Sugar Free = Guilt Free.

This chocolate brownie is healthy, packed with protein and fiber, and made with whole foods. It is flourless, refined sugar free and the black beans provide proteins.

I sweeten it with a combination of stevia and monkfruit sugar, but you can also use maple syrup, honey and erythritol.

I like the white Japanese type of sweet potatoes as they are very sweet and firm in texture so will make firmer brownies.



  • 1 cup cooked and mashed sweet potatoes

  • 1 cup almond butter (if allergies, can use sun butter or any other nut butters)

  • 1 cup cooked black beans (if from can just drain and use the whole can)

  • 3 tsp monkfruit extract (I use the lakanto brand) you can also use 2-3 tbsp maple syrup)

  • 3 tbsp cocoa power

  • 1 tsp vanilla powder, paste or extract

  • 2 tbsp chocolate chips (optional)


  1. Preheat oven to 350F (or 180C)

  2. In a food processor, add ALL the ingredients except the chocolate chips. Pulse/blend for 5 minutes until everything is evenly combined

  3. stir in the chocolate chips

  4. transfer mixture to a 9x9 baking tin and bake for 20-30 minutes. 

  5. IMPORTANT - do not eat it whilst still hot. It needs to firm up in the fridge. So let it cool down, and put it into the fridge for 2-3 hours

  6. Cut into squares and enjoy!


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