Mini Brownie-Tarte

Very moist and chocolatey! This is a treat for all chocoholics. This rich chocolate brownie with a creamy peanut-almond cream is delicious and made without flour.
  • Preparation time: 15 m
  • Cooking time: 40 m


  • 200 g black beans
  • 1 ½ tablespoons Organic Veganz Coconut Oil
  • 4 tablespoons cocoa powder
  • 1 tablespoon flaxseed flour + 1 tablespoon water
  • 3 tablespoons cane sugar
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 2 tablespoons peanut butter
  • 1 tablespoon almond butter
  • 50 g chocolate drink vegan


  • Preheat oven to 180 ° C top & bottom heat.

  • Mix flaxseed flour and water and let soak for 10 minutes.

  • Melt the cocoa butter or coconut oil in a water bath.

  • Put all the ingredients, except peanut butter, almond butter and chocolate in a food processor and puree until smooth.

  • Place parchment paper in a springform pan.

  • Chop chocolate coarsely, fold into the batter and pour into the springform pan.

  • Mix peanut butter with almond butter and distribute in blots on the dough. Swirl it with a fork or wooden skewer.

  • Bake on the middle rack for about 40 minutes.

  • The tart is perfect when it is juicy and tender on the inside.

Additional information

Servings: 16 cm springform pan