Try healthy coconut and raspberry brownies

Try healthy coconut and raspberry brownies
Sweet Treats


Laura Anderson


This January as many of us endeavour to make a healthy start to 2019 it doesn’t mean having to abandon your favourite baked treats. These refined sugar, dairy and gluten free brownies are a great way to get a delicious chocolate hit, without the guilt! Even better, with all the ingredients going into a food processor they require minimal effort and can be ready in under 45 minutes. Rather than conventional sugar these brownies are sweetened with the much healthier option of coconut sugar and maple syrup.

The chocolaty flavour comes from cacao powder, the pure unprocessed form of chocolate. All of these are readily available from any health food store.  If you’re on a budget unsweetened cocoa powder and honey can be used as cheaper alternatives to the cacao and maple syrup respectively, however, they do have less nutritional value.

As for the black beans – the secret ingredient that replaces the flour in this recipe – just don’t knock it until you try it! No one will be able to guess what’s inside!


-400g Tin black beans

-75g Maple syrup

-30g Unsweetened cacao powder

-55g Coconut oil, melted and cooled

-40g Coconut sugar

-1tsp Pure vanilla extract

-½ tsp Baking powder

-¼ tsp Sea salt

-2 medium eggs

-20g Desiccated Coconut

-50g Raspberries.


Preheat oven to 190°C/Fan 170°/Gas mark 5. Line a 20x20cm baking tin with greaseproof paper. Drain the black beans and rinse thoroughly. Combine all the ingredients except the raspberries and desiccated coconut in a food processor or blender and blend until smooth.

Then to this add the coconut and stir by hand until evenly distributed. Pour this mixture into the lined tin and arrange the raspberries on top. Cook the brownies in the oven for about 30 mins until the top has set and the edges start to pull away from the side of the tin.

If you prefer a fudgier consistency these brownies can be enjoyed while still warm.

However, to make them easier to cut into squares allow them to cool and firm for about 15 minutes. They can also be topped with some additional desiccated coconut if desired. If stored in the fridge in an airtight container, these will keep for 2-3 days.

Stick them in the microwave for about 10 seconds to bring back the fresh out-of-the-oven velvety consistency.

These brownies are ideal for when you’re on the go and want to kick that chocolatey craving.