Chocolate Walnut Brownies
Chocolate Walnut Brownies are my favourite party bring-along gift. Everyone likes gooey, fudgy chocolate and you can eat them by hand. Ok, your hands will be a bit messy, but hey, that’s half the fun, isn’t it? These delicious vegan Chocolate Walnut Brownies are made with Medjool dates and red kidney beans. That makes them extra gooey and fudgy.
I first tried this recipe with Adzuki beans, because I love anko, a popular Japanese red bean paste. I opted for red kidney beans in the final recipe simply because of convenience. It’s harder to source Adzuki beans, especially canned ones, and soaking and cooking dried beans will clock in extra hours. But, it tasted just as lovely with both beans, so feel free to use either bean type.
This recipe for vegan Chocolate Walnut Brownies is:
- Plant-based, vegan
- Free from white sugar
- Gluten-free
- Nut-free (if you leave out the walnuts)
Something delicious for every vegan sweet tooth
Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.
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These delicious vegan Chocolate Walnut Brownies are made with Medjool dates and red kidney beans. That makes them extra gooey and fudgy. Vegan, gluten-free and without any added sugars.
- 160 g raw dark chocolate
- 8 Medjool dates
- 200 g red kidney beans (canned, to save you some time)
- 40 g walnut oil
- 100 g maple syrup
- 350 ml oat milk
- Zest of 1/2 orange
- 60 g buckwheat
- 1 tbsp arrowroot powder
- 70 g raw cacao powder
- 80 g walnuts
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Preheat your oven to 180 degrees C and grease a rectangular brownie tin. Melt the raw dark chocolate. Fill a small saucepan with water and place a heat-proof bowl on top. Add the chocolate and slowly let melt over medium heat.
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In the meantime, take out your food processor and add the dates, canned beans (of course you can also use dried beans, this will just add loads of time on your end), maple syrup and walnut oil and blitz thoroughly. Add the melted chocolate and blitz again.
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Pour the mixture into a bowl and stir in the oat milk and the orange zest. Fold in the buckwheat flour, cacao powder and crushed walnuts. Fill into your prepared tin and bake for 20-25 minutes.
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Meet Jennifer
Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.