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Homemade DIY Chocolate Fudge Brownie Black Bean Protein Bars (Vegan)

May 10, 2015 by Amanda 45 Comments

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Chocolate Fudge Brownie Black Bean Protein Bar - Vegan - craftycookingmama.com

A healthy, easy to make, homemade vegan Chocolate Brownie Black Bean Protein Bar. Delicious – so good you’ll forget it’s good for you!

Protein bars.  I’ve never been a fan of them.  Overpriced, funky texture & taste and a questionable list of ingredients.  Sorry, I don’t subscribe to the belief that all packaged “health foods” are good for you.  Really, you want to eat healthy – start by cooking from scratch at home with quality ingredients – know what’s going into your food.

We should all try to have healthy(ish) foods we can grab on the run.  In my home, we’re running behind on any given weekday morning.  Breakfast usually consists of a quick bowl of cereal, oatmeal, grits, fresh fruit or a yogurt.  That’s all fine and dandy – but sometimes there’s not even time for that.  Some days I see my husband trying to chug down a protein shake while tripping over sippy cups and toys on his way out the door.  Got me to thinking about a healthy, easy to eat breakfast bar that doesn’t come from a package from some random manufacturer.

Granola would be the simple solution for most, but the hubs doesn’t care for it.  Staring at the giant container of protein powder – it hit me – a protein bar.  I got to thinking about how to really pack a punch of protein and nutrients into a bar with more than just powder.  I remembered the black bean brownies I make on occasion.  Perfect way to make a rich, fudgie chocolate, nutrient loaded protein bar.

These bars are easy to make – you’re pretty much throwing all the ingredients in your food processor and baking them.  Go ahead and get creative – stir in some cinnamon chips, sprinkle with nuts or swirl some peanut butter on top.  Make it your protein bar!

Guess what!?  You would never guess there’s black beans in this protein bar.  It’s a fudgie, chocolate bomb bite of goodness – you’ll almost forget it’s a protein bar and that it’s actually pretty good for you.  I cut these in bars for breakfasts on the run.  I cut a bar in half for a snack, a dessert or a chocolate craving.  Go ahead and get your healthy on & give these Fudge Black Bean Protein Bars a try.  My whole family loves them – I bet yours will too!

Thanks so much for stopping by!

-Amanda-

Healthy Homemade Chocolate Fudge Brownie Black Bean Protein Bar - Vegan - craftycookingmama.com

Recipe originally adapted from Christensenka.Squarespace Check out her blog for tons of recipes & information on clean eating, gluten-free & allergy-free foods!

After making this recipe dozens of times, I’ve made a few changes to my original adaptation to improve the taste, texture and to compliment my on hand pantry ingredients.  Enjoy 🙂

Chocolate Fudge Brownie Black Bean Protein Bar - Vegan - craftycookingmama.com

Chocolate and Black Bean Protein Bars

Amanda
A healthy, easy to make, vegan homemade Chocolate Fudge Brownie Black Bean Protein Bar. Delicious - so good you'll forget it's good for you!
4.72 from 7 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course healthy(ish)
Servings 8 - 16

Ingredients
  

  • 15 ounce can black beans drained and rinsed thoroughly (approx 1 1/2 cups)
  • 1/2 cup chocolate or peanut butter protein powder
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil
  • 1/4 cup turbinado sugar heaping
  • 1 teaspoon vanilla extract
  • pinch of salt if soaking your own beans, you may need a bit more salt
  • 1/2 cup mini semi-sweet / dark chocolate chips

Instructions
 

  • Preheat oven to 350 F. Grease a 8x8 baking pan using a dab of coconut oil.
  • Drain and rinse black beans thoroughly. This is best done in a colander.
  • Combine black beans, protein powder, cocoa powder, coconut oil, sugar, vanilla & salt in a food processor.
  • Process until completely smooth, stopping once or twice to scrape down sides if necessary. This may take a few minutes. If mixture is too dry to work with, you can add a teaspoon or two of warm water.
  • Carefully remove blade and stir in chocolate chips.
  • Spoon mixture into greased 8×8 pan and smooth mixture down with a spatula.
  • Bake for about 20 - 25 minutes or until just set in the center.
  • Let cool for an hour.
  • Refrigerate for a few hours - the bars will finish setting up.
  • Cut into bars and serve. You could also cut these into smaller, brownie or fudge sized pieces and serve as a dessert or snacks.
  • Store bars in the refrigerator and they're best served chilled. Enjoy : )
  • *NOTE* Black bean brownie recipes are pretty much fool proof and can be adapted & adjusted in limitless ways. Since there's no eggs & no flour in the batter it's perfectly safe (and fun) to create and taste as you go. Experiment with sweeteners and add-ins. Cinnamon & cayenne - yes, please. Peanut butter swirl - yum. Dried cranberries and crushed nuts - sure! You get the idea....

Want more chocolate black bean goodness?  Check out these Chocolate Black Bean Cake Bites! 

A nutritious flourless cake made with black beans & nuts | Delicious & moist - you'll love this healthy Chocolate Black Bean Cake | craftycookingmama.com

Filed Under: Desserts, Healthy(ish), Recipes, Snacks, Vegan

Previous Post: « Basic Buttercream Frosting/Icing
Next Post: Chocolate Mousse (High Protein – Low Fat) »

Reader Interactions

Comments

  1. Dianne

    June 17, 2015 at 11:31 am

    ooh definitely making this for the kids lunch box. Sounds amazing. I’m curious to find out how it tastes. Thanks

    Reply
  2. Amanda

    June 18, 2015 at 3:12 am

    Hi Dianne! My family absolutely loves these protein bars! My 9 year old still doesn’t believe there are black beans in them – she thinks I’m trying to trick her so she doesn’t eat them lol.

    Reply
  3. Mahriah

    January 23, 2016 at 10:53 pm

    Mine came out so chalky?! Help!

    Reply
    • Amanda

      January 24, 2016 at 12:30 am

      Chalky?! Oh no – that’s not good! Sorry to hear this 🙁 I’ve made this recipe dozens of times, playing around with ingredient amounts each time and have always had success. I’m thinking it has something to do with the protein powder you’re using…? I’ve used soy for a vegan bar & whey/soy for regular bars and both have turned out great. What type of powder are you using? I hope I can help 🙂

      Reply
  4. Anna Banana

    February 2, 2016 at 9:26 pm

    5 stars
    This is a great recipe. It’s very similar to my own except I never tried it with turbinado sugar, I always used a liquid sweetener. I’m digging the turbinado! I appreciate your reminder of how simple and goofproof these recipes really are. Too many people over complicate vegan sweets.

    Reply
    • Amanda

      February 3, 2016 at 11:18 pm

      Hi Anna! Yay – glad your loving the turbinado sugar! I agree, some people do like to over complicate things that can be simple. I guess it’s just one of those things..?

      Reply
      • Emma

        September 5, 2016 at 12:53 pm

        I’m excited to try these today! I don’t have turbinado sugar on hand though..would you say honey would be a decent replacement? TIA

        Reply
        • Amanda

          September 5, 2016 at 11:40 pm

          Hi Emma! Any sugar – white or brown – would work. Raw honey would work great too, but I would definitely reduce the amount. Start with 1 – 1 1/2 tablespoon, taste, add more if you’d like it sweeter. Thanks for stopping by 🙂

          Reply
  5. Robin

    February 15, 2016 at 9:06 pm

    I just made these. What is the texture of the batter supposed to be like? Mine was very thick and it was difficult to spread it in the pan. Smells great though!

    Reply
    • Amanda

      February 16, 2016 at 9:31 am

      Hi Robin! Yes, it will be super thick – almost like a stiff, thick cookie dough. I find it easiest to pat it down/smooth it out with a spatula. I hope you enjoy it 🙂

      Reply
      • Robin

        February 16, 2016 at 4:03 pm

        4 stars
        They tasted great! I took them to my bootcamp class today and they all wanted the recipe.

        Reply
        • Amanda

          February 17, 2016 at 9:58 pm

          Awesome! Great to hear that everyone enjoyed it 🙂

          Reply
  6. Emily

    February 20, 2016 at 10:23 am

    I really want to make these!! Is the nutrition information anywhere?

    Reply
    • Amanda

      February 22, 2016 at 10:47 pm

      Yay – I hope you love them! I don’t keep track of nutrition info – I would suggest myfitnesspal or your favorite nutrition calculator.

      Reply
      • Lorenzo N.

        October 30, 2017 at 11:20 pm

        About 1580 calories from the entire thing; 96g protein, 80g fat, 166g carbs (I also added a tbsp peanut butter). I’d love to try and cut the fat and add more protein, but rest assured, coconut oil is one of the healthiest fats you can ingest!

        Reply
        • Heather

          July 12, 2018 at 12:50 am

          Thank you Lorenzo calculating the nutritional breakdown. Thank you for the recipe Amanda I’m going to make these for my son, he is always looking for something after the gym.

          Reply
  7. Rebecca

    February 24, 2016 at 12:39 pm

    How much protein are in the bars?

    Reply
    • Amanda

      February 24, 2016 at 10:57 pm

      Hi Rebecca. Depends on the protein powder you’re using & the serving size of a bar. I get about 8 bars out of a batch – my husband eats a bigger bar and would call it 6 servings.

      Anyhow – 1/2 cup protein powder is roughly 2 scoops. My protein powder has 25 grams protein per scoop – 20g -25g is what’s normal for most powders. A can of black beans has 28 grams protein. So a batch would be approx 78 grams protein. That would put a bar at 9.75g to 13g protein, depending on bar size.

      Hope this helps! Thanks for stopping by 🙂

      Reply
  8. Jessica

    March 5, 2016 at 10:35 pm

    Is there a way to replace or leave out the protein powder?

    Reply
    • Amanda

      March 6, 2016 at 10:33 pm

      Hi Jessica. These should be fine skipping the protein powder – I’d add an additional tablespoon or two of cocoa powder. Enjoy 🙂

      Reply
  9. brittany

    August 30, 2016 at 8:24 pm

    Just made these! The taste is fantastic but the texture isn’t the best,entirely because of the skin of the bean. Anyone making them if you are a texture person like I am make sure you skin the bean first! And the rest of the recipe is so easy tbat the extra ten minutes won’t make too much difference. But I highly recommend this as they taste absolutely delectable!

    Reply
    • Amanda

      September 5, 2016 at 12:25 am

      Hi Brittany, glad you enjoyed the recipe! You know – I’ve never skinned a black bean, garbanzo or any bean – but I’ve heard what you’re saying many times before. I’ve heard people mention the skins bother them in bean desserts, in hummus and even in refried beans. So it’s definitely great advice to skin the beans if you find certain textures funky 🙂 Thanks so much for stopping by ♥

      Reply
  10. Suzette Greenfield

    November 15, 2016 at 10:55 am

    do you have nutrition facts for this?

    Reply
    • Amanda

      November 27, 2016 at 11:55 pm

      I don’t keep track of nutrition info – I would suggest myfitnesspal or your favorite nutrition calculator : )

      Reply
  11. Jenna

    February 4, 2017 at 1:09 pm

    Have you ever made these bars without baking them? I’ve seen alot of recipes that only call for the bars to set in the refrigerator, just wondering if that method would work?

    Reply
    • Amanda

      February 8, 2017 at 11:08 pm

      Hi Jenna. I haven’t tried – but I can tell you that when these bars are under baked they don’t set up right. Perhaps time in the freezer or adding a nut butter would help…?
      Hope this helps a little. I’ll have to experiment with it on a rainy day 🙂

      Reply
  12. Brittany

    February 9, 2017 at 3:33 pm

    If I am using black beans that are NOT from a can, do I cook them and then proceed with the recipe?

    Reply
    • Amanda

      February 13, 2017 at 10:21 pm

      Hi Brittany. Yes, soak & cook like you normally would & proceed with recipe – you’ll need about 1 1/2 cups cooked black beans.

      Reply
  13. Angela

    June 10, 2017 at 4:32 pm

    5 stars
    I just made these and they were delicious! I only had vanilla protein powder so I added a little extra cocoa to compensate for that. Other than the extra cocoa making them a bit dry, I LOVE the taste! I only mashed them with a potato masher, but still turned out tasty… thank you!

    Reply
    • Amanda

      June 14, 2017 at 10:57 pm

      So glad you enjoyed them! This recipe is pretty adaptable to whatever you got or whatever you like!
      Thanks for stopping by Angela 🙂

      Reply
  14. Rhonnie

    July 11, 2017 at 3:09 pm

    These look amazing! Would it be possible to use olive oil instead of coconut oil?

    Reply
    • Amanda

      July 24, 2017 at 11:39 pm

      Honestly, I’ve never tried. Coconut oil solidifies at room temp/refrigerated so I’m guessing the texture would be different – the brownies might not set up as much.
      Perhaps I’ll try it….I have all the ingredients on hand 🙂

      Reply
  15. Sandi

    October 25, 2017 at 10:09 pm

    5 stars
    I’ve tried at least 5 versions of these bars from different food blogs. All recipes are similar, yet different. These by far are my favorite. Perfect texture, not too mushy, not too chalky and easy to add my own spin to the recipe. Thanks for sharing!

    Reply
    • Amanda

      November 5, 2017 at 7:25 pm

      Hi Sandy! So glad you enjoyed the recipe!
      Thanks for stopping by ♥

      Reply
  16. Linda

    November 5, 2017 at 12:13 pm

    5 stars
    Wow these bars are a keeper . They taste just as good as a fudge brownie . I did not have turbinado. So I used brown sugar what can I use instead of next time ? That would replace the turbinado ?

    Reply
    • Amanda

      November 5, 2017 at 7:54 pm

      Hi Karen! So glad you enjoyed the recipe! Brown sugar is a great substitute, as would be raw, sucanat or demerara sugar.
      Thanks for stopping by 🙂

      Reply
  17. MIA

    January 22, 2018 at 11:21 am

    Has anyone tried them without the oil ? Wondering if it would still work

    Reply
  18. Becki

    February 14, 2018 at 9:38 pm

    These are fantastic!! I used a dollup of lite cool whip on top and warmed the brownie when I ate it. Super good!! I did not add any sweetener and honestly, it didn’t need it. I also added Christmas colored chocolate chips instead of regular. My husband thought I was trying to trick him into a zucchini dessert. Little did he know it was a black bean dessert!! Loved it!

    Reply
  19. Diane Knox

    April 8, 2018 at 7:25 pm

    Was wondering if you have a nutrition breakdown of this recipe.
    Thank you

    Reply
  20. Julie

    July 25, 2018 at 9:47 pm

    I know this might sound crazy, but for me, beans are very gassy. I’d that an issue with these?

    Reply
  21. AScott

    September 17, 2018 at 3:10 pm

    Add mint extract = Thin mints , amazing !

    Reply
  22. Ann

    October 9, 2018 at 10:41 pm

    5 stars
    In an attempt to lower the sugar, and calories, I substituted the oil and the sugar with unsweetened applesauce about 3/4cup, and used 1/4 Cup of chocolate chips. They tasted very good. The surface was a little cracked on top, but after they were chilled and cut, the texture was fine and they were moist. Thanks for the recipe. I will definitely make these again.

    Reply
  23. Shannon

    September 6, 2019 at 6:53 am

    4 stars
    If you melt the coconut oil (not too hot…just to the melted point, about 30 sec), it makes the bars easier to spread. I think adding an extra Tbsp of oil would help the one reader overcome the crumbliness. Mine were slightly over-baked and I could tell they were on the verge of being crumbly. And I added espresso powder to mine…next time will add more. I love chocolate with coffee! I will def make these again!

    Reply

Trackbacks

  1. Healthy Black Bean Brownie Recipe | YogiApproved.com says:
    May 17, 2019 at 8:54 pm

    […] originally adapted from craftycookingmama.com […]

    Reply
  2. Healthy Black Bean Brownie Recipe - WinWay Health Blog says:
    May 18, 2019 at 2:48 am

    […] Recipe originally adapted from craftycookingmama.com  […]

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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Amatriciana

Pasta Amatriciana / Bucatini all’ Amatriciana

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

Bacon Wrapped Asparagus with Quail Eggs

Hungarian Pork Paprikash | Tender Pork Chunks in a Rich, Creamy, Flavorful Sauce | www.craftycookingmama.com

Hungarian Style Pork Paprikash

More Pork Recipes

Chicken & Poultry

Bay Chicken | 8 Bay Leaf Chicken | Bold & Exotic Flavor Made with Basic On Hand Ingredients | Simple & Quick | craftycookingmama.com

Bay Chicken – 8 Bay Leaf Chicken

Filipino Chicken Adobo - craftycookingmama.com

Filipino Chicken Adobo

Chicken Barley Chili

Chicken Barley Chili

Bowl of Buffalo Chicken Chili with Hot Sauce & Shredded Cheese

Buffalo Chicken Chili

Braised Tomatillo Chicken

Tomatillo Chicken

Latin Crockpot Sofrito Chicken

Crockpot Sofrito Chicken

Spicy & Smoky Chipotle Chicken Meatballs | Homemade Chipotle Hot Sauce | Made with La Morena Chipotle Peppers | www.craftycookingmama.com

Spicy Smoky Chipotle Chicken Meatballs

Sazon Chicken Breasts Puerto Rican Style in crcokpot

Lazy Day Spanish Style Chicken Breasts in the Crockpot

More Chicken & Poultry Recipes

Vegan

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

Chocolate Cherry Banana Ice Cream | Made With Just Bananas, Cocoa Powder & Cherries | Healthy, Sugar Free, Dairy Free, Vegan | Creamy, Delicious, Guilt Free | craftycookingmama.com

Chocolate Cherry Banana Ice Cream – Vegan

White Bean Dip w/ Roasted Garlic, Olive Oil & Lemon | Quick, Easy, Delicious, Healthy, Vegan Snack | www.craftycookingmama.com

Roasted Garlic & Olive Oil White Bean Dip

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Ginger Cucumber Salad

Delicious, healthy, fiber rich chocolate coconut almond bites inspired by Almond Joys. Made with coconut flour - vegan, gluten free, paleo friendly | craftycookingmama.com

Chocolate Coconut Almond Bites (Healthy-ish)

Creamy Coconut Milk Vegan Couscous Pudding - Lazy Day Rice Pudding - Warm Creamy Vegan Couscous Coconut Raisin Cinnamon Pudding - craftycookingmama.com

Warm Creamy Couscous Pudding (Vegan)

Mango Sorbet - a sweet, simple and decadent frozen treat made with just two ingredients. Healthy & vegan | www.craftycookingmama.com

2-Ingredient Mango Sorbet

Molasses Pie - a simple PA Dutch Amish pie | Similar to a shoofly pie | Chewy, sweet, unique - delicious | www.craftycookingmama.com

Old Fashioned Molasses Pie

More Vegan Recipes

Healthy(ish)

Bacon, Maple, Brown Sugar and Walnut Oats Oatmeal | #BringYourBestBowl | www.craftycookingmama.com

Bacon, Maple, Walnut & Brown Sugar Oats

Käsekuchen - German Quark Cheesecake - craftycookingmama.com

Käsekuchen – Quark German Style Cheesecake

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake!  Quick & simple to make - one bowl, no baking & no food processor | www.craftycookingmama.com

Low Carb Peanut Butter Cream Cheese Protein Bars

Chocolate Chip Bacon Grapenuts Cookies | www.craftycookingmama.com

Breakfast & Baking With Grape-Nuts®

A nutritious flourless cake made with black beans & nuts | Delicious & moist - you'll love this healthy Chocolate Black Bean Cake | craftycookingmama.com

Chocolate Black Bean Cake Bites

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com

Beer-Boiled Shrimp & Corn

Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese - a decadent, light & fluffy year round treat | www.craftycookingmama.com

Molasses Pumpkin Cheesecake (Healthier)

Spaghetti Puttanesca | Classic Puttanesca with Fennel, Onions & Mushrooms | Quick, Easy, Delicious | www.craftycookingmama.com

Spaghetti “Chunky” Puttanesca

Fresh Peaches Grilled with Honey, Balsamic Vinegar & Gruyere Cheese | craftycookingmama.com

Grilled Balsamic Honey Peaches & Peaches in White Wine

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Cheesy Baked Tomato, Spinach & Mushroom Gnocchi

Mango Sorbet - a sweet, simple and decadent frozen treat made with just two ingredients. Healthy & vegan | www.craftycookingmama.com

2-Ingredient Mango Sorbet

Kale Salad with Roasted Pork Belly | www.craftycookingmama.com

Kale Salad with Crispy Pork Belly

Try this simple & delicious Olive Tapenade made with black and kalmata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Olive Tapenade

High-Protein Low-Fat Low - Calorie Rich Chocolate Mousse Made With Quark - Delicious, Thick, Creamy & Guilt Free - craftycookingmama.com

Chocolate Mousse (High Protein – Low Fat)

Honey Vinaigrette Salad Dressing made with raw honey & apple cider vinegar | www.craftycookingmama.com

Honey Vinaigrette

Chunky Cheesy Tuna Salad | Makes a great sandwich or dip | www.craftycookingmama.com

Cheesy Chunky Cheddar Tuna Salad

More Healthy(ish) Recipes

Breakfast

Chocolate Chip Granola Breakfast Scones | www.craftycookingmama.com

Chocolate Chip Granola Scones

ricotta cheese chocolate chip italian pancakes

Ricotta Chocolate Chip Pancakes

Soft, fluffy & tender - Oven Baked Peanut Butter Chocolate Chip Sheet Pan Pancakes | Simple to mix up, bake & clean up | www.craftycookingmama.com

Peanut Butter Chocolate Chip Sheet Pan Pancakes | #FoodBloggerLove

Peach & Blueberry Quinoa Dessert Salad | Healthy, Sweet, Quick & Delicious | www.craftycookingmama.com

Peach & Blueberry Quinoa Salad #FoodBloggerLove

Blueberry & Lemon Olive Oil Pancakes made with Pomora Olive Oil | www.craftycookingmama.com

Blueberry & Lemon Olive Oil Pancakes

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies - no gluten, dairy or eggs!

Fried Cornmeal Mush

Low Carb & Diabetic Friendly Flax Pancakes | Fluffy, soft & tender - delicious | www.craftycookingmama.com

Flax Pancakes | Low Carb Keto & Diabetic Friendly

Whole Wheat Cottage Cheese Pancakes - Sugar Free & No All-Purpose Flour | www.craftycookingmama.com

Whole Wheat Cottage Cheese Pancakes

More Breakfast Recipes

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