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White Bean-Peanut Butter Brownie with Cashew Cream

Vegan Brownie Recipe with White Beans


I could not have imagined putting beans into a brownie, the first time I stumbled upon a vegan brownie recipe with beans at Talia Fuhrman’s website two years ago. However, after trying it out, it became one of my favourite sweet treats.




  • 13 dates
  • Enough almond or other plant-based milk to cover the dates + 100g (3.5oz)
  • 3 ripe bananas
  • 2 cans white beans, washed and drained
  • 2 tbsps. peanut butter
  • 2 tbsps. carob powder
  • 2 tbsps. cacao powder
  • 4 level tbsps. oat flour
  • ½ tsp. sea salt (only if your beans come unsalted)


  • ½ cup (about 2 handfuls) of cashews
  • Enough water to cover cashews
  • Juice of of a lemon
  • 1 tbsp. agave syrup
  • Pinch of Himalayan salt


  1. First, chop the dates and put them in a small bowl with enough milk to cover them. Let soak for at about 30 minutes.
  2. Next, add dates with soak milk + 100g of extra of milk, beans, bananas, peanut butter, carob powder and cacao powder (EXCEPT the oat flour) into blender and process until everything is blended, but still chunky (use a spoon for help).
  3. Remove half of the batter and put in a bowl. Now, process the half in the blender until nice and smooth. Then, pour the blended half into a bigger bowl.
  4. Now, put the half of the batter that you removed earlier back into blender and process until smooth. Add this to the big bowl and stir well with a spoon. Mix in 4 tbsps. of oat flour – be careful not to leave any flour chunks into the batter. You can also add 2 tbsps. of oat flour to one half of the batter and blend until well mixed and the remaining 2 tbsps. to the other half of the batter and blend again. Then, mix the two halves together.
  5. Heat your oven to 175°C (350°F). Line a round 24 cm (9.45 inch) baking tin with parchment paper, pour the batter in and bake for about 30-35 minutes, until you see cracks forming on top of the brownie. Let cool.
  6. Finally, to make cashew cream, throw all ingredients in a grinder (if you make bigger batch, use blender). Grind or blend until smooth and creamy. Transfer to a bowl and pour on a brownie slice or keep in fridge and spread on cooled brownie.


Nutritional value (1/6 of cashew cream): 87.8 kcal, 6.72g carbohydrates (30.6% of kcal), 5.89g fat (60.4% of kcal), and 1.97g protein (8.99% of kcal).

  • Method: Baking


  • Serving Size: 1/16 of brownie
  • Calories: 124 kcal
  • Fat: 1.84g
  • Carbohydrates: 22.4g
  • Protein: 4.55g

Keywords: vegan brownies

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