Coco Start brownies (vegan & gluten free)

Prep time 5 min | cook time 30 min | total time 35 min | 10 brownies


  • 1 can black beans, drained 250 g
  • 3 tbsp extra virgin coconut oil, melted
  • 10 dates, deseeded
  • 5 tbsp Abbot Kinney’s Coco Start
  • 50 g raw cacao
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract
  • 8 tbsp almond flour
  • 2 tsp baking powder
  • Fresh raspberries


  1. Preheat the oven to 175 degrees °C and line a large baking tin or oven dish with parchment paper.
  2. Open the can of beans, move them to a sieve and rinse well with cold water.
  3. Put all the ingredients into a food processor (except for the raspberries) and blend into a smooth batter. -Add evenly to the prepared baking sheet and slide into the oven for around 30 minutes.
  4. The brownie should be slightly undercooked, which results in a nice and sticky texture.
  5. When taken out of the oven, let it cool down and cut into pieces carefully.
  6. Garnish with raspberries and try not to eat all at once!

Coco Start brownies

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