Red Bean & Coconut Cream Brownies

Red Bean & Coconut Cream Brownies (for your Luteal Phase)

It’s been a while since I’ve shared a recipe. I’ve been moving with the seasons, listening inward, cooking more from instinct than intention. But the moment I tasted these brownies — soft, fudgy, earthy and rich — I paused mid-bite and thought, “This needs to be shared.”

Ingredients:

• 1 cup cooked red beans (or 1 can, rinsed & drained)

• 2 eggs

• 1/2 cup coconut cream

• 1/4 cup melted coconut oil or butter

• 1/2 cup coconut sugar or brown sugar or honey

• 1/2 cup flour (all-purpose, oat, or spelt all work beautifully)

• 1/3 cup unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional: dark chocolate chunks, because why not?

Instructions:

• Preheat oven to 175°C (350°F). Line a small pan (20x20 cm or 8x8”) with parchment.

• In a blender or food processor, mix beans, eggs, coconut cream, and oil until smooth and velvety.

• In a bowl, stir together flour, cocoa, sugar, baking powder, and salt.

• Fold in the wet mixture until just combined. Add chocolate chunks if you’re called to.

• Pour into the pan, smooth the surface with care, and bake for 25–28 minutes.

• Let cool completely before slicing — they become richer and fudgier with time.

A Ritual, Not Just a Recipe

These brownies are best enjoyed slowly — with bare feet, a warm cup of tea, and maybe a journal nearby. They are not for multitasking. They are for the days you want to curl inward and feel safe in your own skin.

So here’s your permission: To crave. To nourish. To rest. To enjoy every single bite.

Because food can be medicine. And sweetness, when chosen with care, can be sacred.