I just got back from yoga. It’s Sunday and I am feeling antsy, thinking about the week ahead. I have done all my food shopping, folded all the laundry, and even cleaned. I am still feeling restless. It’s bitter cold outside and I need the oven to just stay on a couple more hours to warm up my bones.

I look through the pantry, aimlessly begging for inspiration. A box of black beans will do it.

I grab ingredients from the pantry: dates, coconut oil, and cocoa powder and blend them together in the food processor. I add maca for flavor and maple syrup for sweetness. These are going to be great. I transfer these into a baking pan and wait for them to bake. I lay on the floor belly down and watch the batter raise– slow and steady- untethered and resilient.


When the timer hits zero I wake up from a daze. The air is intoxicating. Bitter-sweet chocolate perfumes the air like a heavy cloud. As the brownies cool I heat up a pot of water. I cut the brownies into big chunks and sprinkle the tops of them with the flakiest of sea salt. One bite. Moist, rich, decadent. Another bite. Not too sweet -bitter, fragrant, and earthy. Tomorrow will have to wait. 


Get Started

 Prepare Equipment

Preheat oven to 350 degreed F

1 loaf pan, I use a 12” long enamel pan

Parchment paper for lining the pan

1 Sieve


  • 1 15 0z box black beans
  • 5 dates, pitted
  • 2 eggs, sub for flaxseed egg to make vegan 
  • 3 tbsp. coconut oil
  • ¼ cup, 1 tbsp. maple syrup
  • ¼ cup coconut sugar
  • ½ tsp. sea salt
  • 1 tsp. vanilla extract
  • 1 tbsp. maca powder, optional
  • ¾ cups cocoa powder
  • 1 ½ tsp baking powder
  • 2 oz.  dark chocolate

Let’s Bake

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a loaf pan with a bit of coconut oil, then line with a piece of parchment paper large enough to cover the pan.
  2. Using a sieve, rinse and drain the black beans.
  3. In a food processor fitted with the s-blade, add the rinsed black beans, pitted dates, eggs, coconut oil, maple syrup, coconut sugar, salt, vanilla extract, maca, cocoa, and baking powder. Pulse until the ingredients comes together into a smooth batter.
  4. Chop chocolate into small-ish chunks.
  5. Transfer batter into lined loaf pan. Evenly sprinkle chopped chocolates over the batter.
  6. Bake for 30 minutes. Brownies will be firm and a little bit fudgy when done. Inset a toothpick to test for doneness, but expect a few crumbles to tag along.
  7. Let cool for 30 minutes, then remove from the loaf pan and sprinkle with sea salt. Best when eaten warm with a big scoop of ice cream.