A healthy twist to original recipe. Delicious vegan chickpea-based brownies, high in protein and fiber.
I have never been the biggest fan of brownies or any other chocolate-flavored cakes or desserts. But I am certainly open to trying more unusual and alternative ways of making these so-called ‘special treats’ that so many people love, which nevertheless tend to be rather high in saturated fat and processed sugar.
So, I was inspired to try this new recipe and was pleasantly surprised by the results.
May I dare to even say that unless you are a true brownie expert (which I am certainly not!), you may not be able to tell the difference in taste between those and the originals.
What’s more, they are indeed a vegan-friendly for those of you who are conscious of the use of animal products. Happy days!
Having made and tried the brownies following this recipe, I have now certainly developed a liking and have prepared them on several occasions.
The feedback from those who have tried them so far has been quite positive.
So, having said all of that I think it’s about time to get on with the recipe and see what you think of them, too!
- 1 can chickpeas, drained
- ½ nut butter (almond, peanut or a mix)
- ½ cup of maple syrup
- 1 Tbsp of melted coconut oil
- ¼ cup of almond flour
- ¼ cup of coconut flour / flakes
- ¼ cup of milled flaxseed
- 1 tsp of organic vanilla extract
- ¼ cup of fine dark cacao powder
- ¼ cup of coconut/ oat milk (or another dairy alternative)
- 1 tsp of baking powder
- ¼ tsp of baking powder / soda
- ¼ tsp of salt
Preheat oven to 180 °C.
In a food processor or using a blender, blend the chickpeas, nut butter, maple syrup, coconut oil and vanilla. (Sweet hummus recipe?!)
Once blended, add in the flours, cocoa powder, baking soda and salt.
Continue to process until smooth and creamy.
Pour into a greased 8 x 8 pan or over a tray with baking paper, spreading the mixture evenly.
Bake for 21 – 23 minutes.
Remove from oven, and leave to cool for about 15 minutes. Slice into square pieces.
Can be enjoyed warm or cooled.
Store any leftovers covered at room temperature for up to 3 days, in the refrigerator up to 5-6 days, or in the freezer for up to 1 month.
I hope you enjoy making and eating the brownies as much as I did!
Please make sure to comment below with your thoughts, feedback and any pictures. Was it plain sailing or a kitchen disaster? Either way I would love to hear from you.
I first came across this recipe here and have adapted it since then by adding further ingredients with the aim being enhanced nutritional value as well as hopefully great taste!