Easy Dark French Roast Coffee Walnut Brownies

Categories: Desserts,Featured,Gluten-Free,Holidays,Recipes,Welcome,

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These brownies are fabulously:

~Sugar-free/fruit sweetened
~Oil-free
~Can be prepared gluten-free with oat flour or a gluten-free flour of choice
I used spelt flour, which is not gluten-free, but the taste of these brownies should be excellent with oat flour or another GF flour of choice.

Woohoo!

Hiya healthy brownie recipe seeker! Ur, at least I hope you are, because that is what you will find on this page. Goodness, if you are looking for a chili recipe or something unbrownie-like, then I recommend moving that little arrow dude on your computer towards the search bar and leaving this page pronto. However, the number of people not wanting brownies is hopefully not very many, because OH EM GEE is this recipe a keeper. It is so very delicious that I even recommend making it for somebody you love this upcoming Valentine’s Day. Or prepare these for yourself because you rule and everyone including yourself could use a bit more brownie lovin’ in their lives.

Okay now let’s talk a little bit about this recipe. I used dark French roast ground coffee, but I’m assuming that you can use any dark roast ground coffee and the brownies will come out tasting equally yummy. They only possess a hint of coffee flavor upon the use of the 2 tablespoons of ground coffee you see listed in the ingredient list below, but you can use more or less coffee powder depending on how strongly coffee-ified you want these brownies to be. If you don’t use any ground coffee in this recipe because you don’t want to for any reason, then this recipe will also be wonderfully yummy, the brownies will still be moist and soft and hopefully you will wish to make them again once they are all eaten. This is all assuming you actually enjoy eating brownies. But then again, you’ve read this far, so I’m assuming that you are a brownie lover like myself.

And YOU WILL NOT TASTE THE BEANS. I promise! As for the walnut flour, you can make your own walnut “flour” by grinding up raw walnuts in a food processor or high-powered blender. That’s all that walnut flour is. I grind up a bunch at one time so that I have a nice supply for multiple recipes. I’ve been going through a walnut flour phase and I don’t imagine that it will end anytime soon. The decision to experiment with walnut flour was a VERY good idea. Now go make these brownies and I hope that you are hungry when they come out of the oven!

A last note about the coffee: I use certified Organic Fair Trade Coffee. Purchasing fair trade ensures that family farmers in remote locations are paid reasonably for the coffee beans rather than remain vulnerable to payment worth only a fraction of the true value of the beans by middlemen who don’t have these farmer’s best interests at heart. By purchasing fair trade, we are supporting the practice of farmers working directly with importers who understand what a minimum fair price is. Fair trade allows farmers to better invest in their land and the quality of the beans, which supports the long-term agricultural sustainability of farmland. CLICK HERE to read a wonderful link to help you pick out a great tasting brand of organic fair trade coffee!

Ingredients (makes 9-12 brownies):

1 cup of cooked black beans (or canned)
2 very ripe, medium sized bananas
3/4 cup cacao powder
2 tablespoons dark French roast coffee
1 tablespoon vanilla extract
12 soft medjool dates, pitted
¼ cup water
1 cup walnut flour (this is simply ground up raw walnuts)
1 ½ cups spelt flour (you can also use oat flour, quinoa flour, whole-wheat flour or a combination of these flours)
1 ½ tablespoon baking powder
Fresh strawberries or other fruit, sliced (optional)
Desired amount of vegan dark chocolate chips (optional, I used about ½ cup)

Directions:

Preheat oven to 350 degrees F. Prepare walnut flour in a food processor or high-powered blender and store leftover walnut flour in a container in the refrigerator for future use! Walnut flour lasts for weeks upon weeks, although it should ideally be used within three weeks for optimal taste. Clean food processor or blender and follow directions below.

Mix the first eight ingredients together in a food processor or blender (from black beans to water) and blend until smooth and creamy. Set aside.  Mix the spelt flour, walnut flour and baking powder in a large bowl and once completely mixed, add the blended ingredients to the bowl along with the dry ingredients.  Stir very well until the flours are completely incorporated into the batter.  Stir chocolate chips through and pour into an 8 x 8 inch brownie pan. Bake for 30 minutes and let cool for at least 15 minutes before eating. To cut clean slices, I recommend placing the pan in the freezer for 10-15 minutes so that the brownies harden and the slices will be smooth and less messy. Enjoy!

39 Comments

  1. These look delicious!

  2. Thanks Tami! I hope you enjoy them 🙂

  3. Jay says:

    Talia, do I brew the coffee first or just blend the grounds straight from the bag?

  4. Leigh Ann says:

    I made these today and they were great! I didn’t have coffee but I did add a bit of peppermint and some kale for good measure:). Great recipe. I loved the consistency that the ground walnuts gave it!!

  5. Hi Jay, I just add the grounds straight from the bag. It’s super easy!

  6. Jay says:

    Ok, just wanted to be sure. That is how I made them Saturday night, and wow! Thanks for putting clean recipes up. Home run.

  7. Carol M says:

    These look great and I will definitely make. I wish there was a pin button so I could put this with the rest of my recipes!

  8. Kim says:

    I’ve been looking for recipes to make healthy treats for my kids. Unfortunately, my children are allergic to peanuts and tree nuts and I find a lot of the “Fuhrman” recipes call for nuts of some kind. Do you think ground sunflower or pumpkin seeds would most closely resemble ground walnuts?
    Thanks.

  9. JIM BLY says:

    Talia, you are the best. Thanks for looking out for our health. Your dad must be very proud!

  10. Nancy says:

    I’m eager to try these. Can I use instant coffee instead?

  11. Patricia says:

    I’m very sensitive to coffee so can I use decaf coffee grounds?

  12. Melissa says:

    Hi talia! I live in the Philippines and we don’t have fresh dates available. Can I use dried dates instead or is there an alternative fruit instead? Thank you!

  13. Susie says:

    Hi…I’m anxious to try this brownie recipe but wondered if you could give me a suggestion for the chocolate chips. I try to avoid sugar but the only vegan chocolate chips I’ve been able to find contain sugar. Do you think the brownies would be as good without the chips? Any ideas would be appreciated. Thank you!

  14. Callie says:

    Talia these brownies are SOO good! I made a batch last night and absolutely loved them!

  15. Susan says:

    Made these for Valentine! They are really good. I have one suggestion. Please add in the instructions to make the walnut flour before making the wet ingredients for the brownies. I only have one container for my Vitamix and that would have made things a lot easier. My husband is really happy to have a healthy dessert to eat. I will be making this again!

  16. Hi Susan, oh yes that is important to do! I will fix the instructions 🙂

  17. champs says:

    I’m going to give this one a whirl!!

  18. Bill Abler says:

    Going to try these tonight!

  19. Bill Abler says:

    Came out pretty well, my two kids loved their Dad making brownies. I did have to add a bit more water. I’d say a half a cup verses a quarter. I guess it depends on how the bananas and dates mix in. At the end where I was mixing, the batter was just clumping too much, hence the extra water. I used whole wheat flour, that was the only thing I could find at the grocery store.

  20. Kim says:

    What could I use instead of ground walnuts? My children have nut allergies. Thank you!

  21. Bridget Cook says:

    When I first made these, I thought they were not quite sweet enough (I didn’t use the chocolate chips), but the consistency was great. To my surprise my four kids and hubby liked them! I have another batch in the oven (with the chips). Thanks for a great healthy recipe. I will win my family over yet!

  22. I am so glad that you and your family are enjoying them 🙂 If you want to make the brownies a bit sweeter, try adding a few more dates. Best wishes!

  23. Hi Kim, you could try oat flour, more spelt flour or even millet flour. I would likely have to play around with this recipe to make sure that the texture is the same with the nut-free flours. If I make it again without the walnuts, I will let you know!

  24. Hi Susie, this recipe will still taste great without the chips! You could try substituting the chocolate chips with currants, raisins, mulberries, dried blueberries or even sliced banana. It’s up to you and your taste preferences! I like adding sliced banana to my brownies and I do that regularly. I use vegan, sugar-free baking dark chocolate chips by Lily’s, which I purchase at my local Whole Foods Market. They are sweetened with Stevia. I know I would enjoy these brownies without any chocolate chips. The chips are just a fun addition and may be a good idea for those not used to eating healthier treats like this one. I hope you enjoy the recipe!

  25. Hi Melissa, I believe that dried dates would work just as well as fresh dates, but you might want to use a bit less because dried dates are higher in calories than fresh dates and likely contain more sugar. Dried figs are another great option. I found this useful article about the difference between dried and fresh dates upon a quick Google search ~> http://www.livestrong.com/article/527815-fresh-dates-vs-dried-dates/ I hope this helps!

  26. Yes, I believe instant coffee will work, although I am curious about a potential difference in taste. I might have to make this recipe again using a few different types of coffee. If you make it using instant coffee, let me know how it comes out!

  27. Thank you so much, Jim!

  28. That is a fantastic idea! Next time I prepare this recipe, I am going to try using raw sunflower seeds instead of walnuts. Sunflower seeds might work better because pumpkin seeds have a stronger, unique flavor. Hmm this is certainly a question! Let me know if you try this with the sunflower seeds and how it comes out.

  29. Jocelyn says:

    I would love to try this with coffee sustitute: Krakus http://www.amazon.com/Inka-Instant-Grain-Coffee-Drink/dp/B0076O0DWS without the caffeine! Think that would work?

  30. Liz LaMarca says:

    Great recipe! This was a huge hit at my house with both my husband and daughters. Thanks for your wonderfully healthful recipes and creative blog. Keep them coming!

  31. Hey Jocelyn, wow! That coffee substitute looks pretty neat. I say go for it! I’m sure it would work. Let me know what your results are. Thanks!

  32. Hi Carol, aw thanks! And ahhh I know I really need to get into the Pinterest thing. I think I need a few more clones of me to do everything, but one of these days I’m going to finally jump on the Pinterest bandwagon. I hope you enjoyed the recipe 🙂

  33. Elyse says:

    Made these and they were a hit! My husband took them to work and had 3 requests for the recipe. Yum!

  34. Nancy says:

    I made these yesterday, but I used the wrong type of four. Instead of spelt, I used semolina ~ for some reason my brain thought they were one in the same. Mine came out a bit on the dry side, but the flavor was awesome. I will try again using the correct type of flour (lol)

  35. Hahaha that’s really funny! I’m glad you liked the flavor though! 🙂

  36. Kim says:

    My co-worker let me try these and gave me the recipe. They were delicious! I’m attempting to make the mix is thick. Is it suppose to be or should I add more water?

  37. A batter that is a bit thick is definitely fine! When I made them, the batter was somewhat thick (but delicious!) too. 🙂

  38. Nancy says:

    This is becoming my favorite brownie recipe. Thank you so much for sharing. My grandchildren love these

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