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Chocolate Peanut Butter Oat Aduki Bean Brownies

Prep Time: 15 minutes, plus 30 minutes in fridge to set         Makes: 16 small squares

Brownie bottom


  • ¾ cup GF rolled oats
  • ½ cup peanut butter (or any unsweetened nut/seed butter of choice)
  • 2 tablespoons chia seeds
  • ¼ cup unsweetened almond milk (or non-dairy milk of choice), plus more if needed

Directions: Mix oats, peanut butter, and almond milk in a food processor, scraping down the sides as it blends. Add a few teaspoons more of milk if needed for the mixture to come together. When mixture comes together, add chia seeds, and process until blended. Press mixture into parchment-lined brownie pan with your hands forming a square.

Brownie top


  • ½ cup dried Aduki beans, soaked overnight, drained, and rinsed 
  • 4 medjool dates, chopped into small pieces and soaked in warm water for ~10 minutes
  • 1 teaspoon vanilla
  • ¼ cup cocoa powder (unsweetened)
  • 1-2 tablespoons honey, raw, local is best
  • ½ tablespoons unsweetened almond milk

Directions: Bring Aduki beans to a boil in water. Reduce heat and simmer for 15-20 minutes, or until you can smoosh with a fork. Remove from heat and drain. Drain dates. Blend beans, dates, vanilla, cocoa powder, honey, and almond milk in a food processor, scraping down the sides as it blends. Add more milk if needed. Mixture will be creamy. Spread on top of brownie bottom with a spatula. Cover and refrigerate for ~30 minutes.

IBD-AID Phase II* and Phase III (as tolerated). For Phase II*, check out the IBD-AID Foods list for any needed adjustments to the recipe. Such as presoaking chia seeds and/or using oat flour (as tolerated).




Recipe and Photo Credit: Rene Maserati