Black Bean-Tahini Brownie Bites

These Black Bean-Tahini Brownie Bites are a healthy and quick snack. They are nutrient-dense with 5 grams of protein per bite. Simply made with black beans, coconut flour, cacao powder, tahini, maple syrup and mini dark chocolate chips. These brownie bites are nut-free, gluten-free, dairy-free, have no refined-sugars, and are vegan friendly.

Black Bean-Tahini Brownie Bites 

You can say my latest obsession to be is tahini. I’ve been using it for years when I make hummus. However, lately I’ve been discovering new ways to use it. One of my favorites, as a nut-butter replacement in certain recipes. 

Since Emma started school it’s been quite the challenge packing her lunches at times. Her school is nut-free and I never realized how much we consumed nut-based foods until Emma started going there. 

Tahini has been a great alternative to use when making things such as energy balls without the use of nut-butters. Energy balls make for a healthy and nutritious snack that is perfect for lunchboxes. Since I can’t make them with nuts for Emma’s school then tahini has come to the rescue. I can still make energy balls to add to her school lunch! 

Ingredients needed to make Black Bean-Tahini Brownie Bites:

• Black Beans– Make sure to drain and rinse. 
• Tahini– Adds protein and creaminess to these brownie bites. 
• Coconut Flour– Keeping these black-bean tahini brownie bites nut-free and gluten-free. 
• Cacao Powder– Use unsweetened cocoa powder if that’s what you have. 
• Maple Syrup– Substitute for honey if you don’t need these to be vegan. 
• Dark Chocolate Chips– Mini dark chocolate chips or dark chocolate morsels work. 

Equipment needed to make Black Bean-Tahini Brownie Bites:

• Food Processor– You will need a food processor to pulse all of the ingredients together. 
• Large Baking Sheet Pan– To place brownie bites on as they sit in the fridge. 
• Parchment Paper– For lining baking sheet pan making it easier for cleaning.

How to make Black Bean Tahini Brownie Bites:

• Step 1– Drain and rinse a can of black beans. Place black beans in a food processor bowl and pulse for 30-40 seconds to get them a bit mushy. Toss in the rest of ingredients; coconut flour, tahini, cacao powder, maple syrup, and chocolate chips. Pulse again until ingredients are well combined and dough like consistency is reached. About 40-60 seconds. 
• Step 2– Line a large baking sheet pan with parchment paper. Use a spoon to scoop out dough. Use your hands to roll dough into 2-3 inch balls. Press firmly with your hands as you roll the balls. Place rolled bites on prepped baking sheet pan as you roll them lining them up next to each other. 
• Step 3– Place brownie bites in the fridge allowing them to harden and get firm for at least 2 hours. Keep brownie bites refrigerated for up to 5-7 days. Enjoy!

Tips and Substitutions:

1. Make sure to stir your tahini well before measuring it out and using it- Tahini tends to set and its natural oils separate from the paste. You want to make sure you get the oils in there since this is what will help your brownie bites hold together.
2. Press firmly with your hands as you roll the balls- This will help the ingredients stick together as you roll them.
3. Substitute for cacao powder- Use unsweetened coco powder. If you have sweetened coco powder, you can use that too. Just use less maple syrup to not make brownie bites too sweet.
4. Substitute for coconut flour- You can use oat flour or almond flour if your brownie bites don’t have to be nut-free.
5. No tahini?- You can substitute tahini for any nut-butter like peanut butter or almond butter. As long as you don’t need these to be nut-free of course. You can try using sunflower butter too but I’ve never tested these with this butter.

Variations:

1. Turn them into blondie bites– Use chickpeas instead of black beans and turn these into “blondies”.
2. Use a silicone mini-muffin pan– Instead of rolling them into balls, use a silicone mini-muffin pan to make your brownie bites.
3. Switch up your tahini– You can use sunflower butter or spread to keep these brownie bites nut-free. If you don’t need them to be nut-free, use peanut butter or almond butter.
4. Use other flours– Use oat flour to keep them nut-free and add more protein. Use almond flour if you don’t need them to be nut-free. Both options will keep these brownie bites gluten-free.
5. Add more protein– Add a scoop of protein powder or collagen peptides to add more protein to these black bean-tahini brownie-bites.

Black Bean-Tahini Brownie Bites  FAQ’s:

What is Tahini?

Tahini is a sesame seed based paste used in many common recipes and dips like hummus. It’s a traditional food used a lot in the Middle East and Middle Eastern Foods.

What is Tahini made of?

Tahini is made from sesame seeds. They are soaked in water, then crushed to separate the bran from the kernels. The seeds then are soaked in salt water. As a result, the bran sinks. The floating kernels that are left are toasted. Then they get ground to produce an oily paste. 

Is Tahini good for you? 

Tahini is said to contain more protein than most nuts. It’s a rich source of B vitamins which boost energy and brain function. They also contain a good amount of vitamin E. Which is protective against heart disease and stroke. Tahini also contains important minerals such as magnesium, iron and calcium.

I don’t like tahini, can I use something else?

Yes. If you don’t like tahini you can use creamy sunflower seed butter or spread to keep these nut-free. If you don’t need these to be nut-free, you can use creamy unsalted peanut butter or almond butter.

Meal Prepping it:

These Black Bean Tahini Brownie Bites are great for meal prep. They’re pretty easy to make and don’t take much time. You then will have a healthy and nutritious snack ready to-go. These are perfect for lunchboxes, quick snacks, or even a post workout snack. 

How to store your Black Bean Tahini Brownie Bites:

Keep your Brownie Bites in an airtight container or zip bag. Keep your brownie bites refrigerated for up to 5-7 days.

Can Black Bean-Tahini Brownie Bites be frozen?

Yes. These black bean-tahini brownie bites can be frozen. Once they have harden in the fridge, place your brownie bites in a freezer bag. Keep them in the freezer for up to 3-4 months. 

Did you like this Black Bean-Tahini Brownie Bites recipe? You may also like these other snack recipes:

• No-Bake Oatmeal Energy Balls
• No-Bake Cookie-Dough Energy Bites

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Black Bean-Tahini Brownie Bites

These Black Bean-Tahini Brownie Bites are a healthy and quick snack. They are nutrient-dense with 5 grams of protein per bite. Simply made with black beans, coconut flour, cacao powder, tahini, maple syrup and mini dark chocolate chips. These brownie bites are nut-free, gluten-free, dairy-free, have no refined-sugars, and are vegan friendly.

Course Snack

Cuisine American

Keyword Black Bean-Tahini Brownie Bites

Prep Time 10 minutes

Total Time 10 minutes

Servings 15 bites

Calories 123 kcal

Author Angelica Arias

Ingredients

• 15 oz can cooked black beans (drained and rinsed)
• 1/2 cup coconut flour
• 1/2 cup tahini *Please read note below
• 2 tbsp cacao powder
• 1/4 cup maple syrup
• 1 tbsp semi-sweet dark chocolate chips

Instructions

1. Drain and rinse a can of black beans. Place black beans in a food processor bowl and pulse for 30-40 seconds to get them a bit mushy. Toss in the rest of ingredients; coconut flour, tahini, cacao powder, maple syrup, and chocolate chips. Pulse again until ingredients are well combined and dough like consistency is reached. About 40-60 seconds.

2. Line a large baking sheet pan with parchment paper. Use a spoon to scoop out dough. Use your hands to roll dough into 2-3 inch balls. Press firmly with your hands as you roll the balls. Place rolled bites on prepped baking sheet pan as you roll them lining them up next to each other.

3. Place brownie bites in the fridge allowing them to harden and get firm for at least 2 hours. Keep brownie bites refrigerated for up to 5-7 days. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Make sure to stir your tahini well before measuring it out and using it- Tahini tends to set and its natural oils separate from the paste. You want to make sure you get the oils in there since this is what will help your brownie bites hold together.
2. Press firmly with your hands as you roll the balls- This will help the ingredients stick together as you roll them.
3. Substitute for cacao powder- Use unsweetened coco powder. If you have sweetened coco powder, you can use that too. Just use less maple syrup to not make brownie bites too sweet.
4. Substitute for coconut flour- You can use oat flour or almond flour if your brownie bites don’t have to be nut-free.
5. No tahini?- You can substitute tahini for any nut-butter like peanut butter or almond butter. As long as you don’t need these to be nut-free of course. You can try using sunflower butter too but I’ve never tested these with this butter.

Nutrition Facts

Black Bean-Tahini Brownie Bites

Amount per Serving

Calories

123

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

2

g

Cholesterol

 

0.01

mg

0

%

Sodium

 

13

mg

1

%

Potassium

 

166

mg

5

%

Carbohydrates

 

15

g

5

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

5

g

10

%

Vitamin A

 

7

IU

0

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

 **Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.