Mochaccino Brownies 



If you're a fellow lesser-yang (aka so-yang) constitution you know that desserts that agree with us are far and few. Giving up chocolate when I began to work with myself in this way remains to be my biggest challenge. So when I started adding toasted black sesame to recipes and picked up on a chocolatey fragrance, I asked myself why I haven't came up with a black bean brownie recipe yet and voila ~ one weekend later and a two dozen brownies ate, Mochaccino Brownies were born. A chocolate-substitute treat without the heat that will beautifully support our constitution's weak kidneys.

According to Chinese medicine, our kidney's are home to our essence. Black foods are believed to help nourish our kidneys as they are both associated with winter and our menses, making this a dreamy treat for your next bleed.


  • A food processor

  • 2 cups cooked black beans, soaked + rinsed

  • 4 tbsp toasted black sesame seeds

  • 2 eggs

  • 1/2 cup sucanat

  • 3 tbsp ghee or melted butter

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt 

  • 1 tsp vanilla extract (optional)


  • Preheat oven to 350 degrees Fahrenheit 

  • Toast sesame seeds on stove top until they become fragrant 

  • Whisk eggs in bowl

  • Toss everything in food processor + process until smooth, scraping sides as needed (be sure to get a spoonful of the batter for the mocha goodness)

  • Grease pan with ghee/butter (this batter was enough for me to fill a 10 spots in a 12x muffin pan)

  • Pour + bake for 25-28 minutes

  • Let cool for 10 minutes