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January 15, 2018
Decadent, yet nutrition-packed beetroot, bean and tahini brownies.

There is something incredibly indulgent about a brownie… Especially when served warm and topped with ice cream and toasted nuts. I know I’m getting carried away, but bear with me! In my personal opinion as a holistic nutritionist, there’s nothing wrong with indulging from time to time, but what if that indulgence could also be rich in protein, good-quality, satiating fats and low in sugar? Say hello to these secret fudge brownies… Secret because while they contain beans, beetroot and sesame, they’re deliciously fudgey, chocolatey and capable of satisfying your sweet cravings.

Ever eaten something sugary and felt compelled to devour everything sweet in sight? It happens! Once our tastebuds get a hit of something sweet, it’s common to crave more. This bodily reaction is commonly due to the fact that many of our favourite sweet indulgences are low in fibre, protein and/or good quality fat. Fibre, protein and fat all help to slow down the release of sugar within the body, helping prevent that common sugar crash-and-burn feeling, that frequently makes us reach for more to compensate. I can’t guarantee that you will be able to stop at just one, but these brownies certainly will help keep your blood sugar levels stable.

Creating as part of our sugar-free cleanse? Recipe can be halved and individual portions kept in the freezer. These brownies are actually delicious straight out of the freezer and slightly frozen and fudgey too…


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 316.9 (3358)
  • Carbs: 39.6 (396)
  • Fat: 24.3 (243)
  • Protein: 18.3 (183)
  • Sodium: 123.9 (1239)
  • Sugar: 5.8 (58)
  • Preparation time: 10 minutes
    Cooking time: 35 minutes
    Serves 10


  • 1 400g can kidney beans
  • 1⁄2 cup grated raw beetroot
  • 1⁄2 cup cocoa powder
  • 1⁄2 cup hulled tahini
  • 1⁄4 cup maple syrup
  • 1⁄4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon Nuvia Sweetener
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • Pinch salt
  • 1⁄2 cup 70% dark chocolate, chopped (could use 90% or sugar-free chocolate)


  • 1. Preheat oven to 175ºC / 350ºF.
  • 2. Line a 20cm x 8cm rectangular loaf tin, or 15cm x 15cm baking dish with greaseproof baking paper and set aside.
  • 3. Open your tin of beans and pour into a fine mesh sieve. Drain and rinse beans really well,then place into a food processor.
  • 4. Place grated beetroot, cocoa powder, tahini, maple syrup, coconut oil, vanilla extract, cinnamon, Nuvia Sweetener, baking soda and salt into the food processor and blend all ingredients together, letting your food processor run for a good two minutes.
  • 5. Pour the chopped dark chocolate into the food processor and pulse for 10 seconds, to mix through evenly.
  • 6. Pour mixture into loaf tin / baking dish and place into the centre rack of your oven. Bake for 35 minutes.
  • 7. Remove from oven, allow to cool and slice into pieces.

One pot dish.


Can be frozen once baked and cooled. Store in the freezer for up to 3 weeks.

Any beans work here; black beans, kidney beans, cannellini beans, even chickpeas!

If you would like to use cooked, dried beans in this recipe, you will simply need 1.5 cups.

Author : Kate Levins

Kate is an accredited holistic nutritionist, whole-foods cook and writer, passionate about inspiring all people to improve their health and wellbeing. As founder of Nourishing Club, Kate has established herself as a nutritionist, known for her practical health advice, enthusiasm for home-cooking and eagerness to spread the message of balanced plant-based nutrition. Kate is absolutely fascinated by vegetables; the way they grow, the way they look, the various ways you can cook/ferment/pickle them and the variety of tastes and textures they possess! If she could dedicate another lifetime to studying vegetables, she would jump at the opportunity!

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1 Comment

  1. Diane Cohen

    I am interested in sugar free recipes


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