Vegan Chickpea Brownies

Name: Vegan Chickpea Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 serving
Ingredients: 1/3 cup non dairy milk; 3 tbsp maple syrup; 1/2 cup vegan chocolate chips; 15 oz can chickpeas; 3/4 cup nut butter such as peanut, almond or cashew; 5 tbsp coconut sugar or other sugar; 3 tbsp cocoa powder; 1/4 cup almond flour; 2 tsp vanilla extract; 1/8 to 1/4 tsp salt, depends on if the nut butter and chickpeas are already salted; 3/4 tsp baking powder; 4 tbsp vegan chocolate chips for folding in and for topping

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
16
Calories
199 kcal
Course
Dessert
Cuisine
American, gluten-free

Vegan Chickpea Brownies

Danielle Hudson

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Vegan Chickpea Brownies. Grain-free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar

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Ingredients

Servings

1/3 cup non dairy milk such as almond or coconut or soy
3 tbsp maple syrup
1/2 cup vegan chocolate chips
15 oz can chickpeas drained, or 1.5 cups cooked
3/4 cup nut butter such as peanut, almond or cashew or use sunbutter to make nut-free
5 tbsp coconut sugar or other sugar , use 7-8 tbsp for sweeter
3 tbsp cocoa powder
1/4 cup almond flour , see note for nutfree
2 tsp vanilla extract
1/8 to 1/4 tsp salt, depends on if the nut butter and chickpeas are already salted
3/4 tsp baking powder
4 tbsp vegan chocolate chips for folding in and for topping

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Instructions

Heat the non dairy milk and maple syrup in a skillet or microwave until just about boiling. Take off heat. Add the chocolate chips. Mix until melted and smooth and set aside. Line a brownie pan with parchment. Preheat the oven to 350 deg F (180 C).
Add chickpeas, nutbutter, coconut sugar, cocoa, vanilla, salt and baking powder to a food processor. Process for half a minute. (The nut butter might not fully incorporate, which is ok)
Add the warm melted chocolate + milk mix (from step 1), almond flour and process again until smooth and even mixture. Add a tbsp more milk if too thick. (Or add 2 tbsp oil for chewier result)
Fold in 2 tbsp chocolate chips into the batter. Transfer the batter immediately to the parchment lined brownie pan. Spread using a spatula. to even out the top as much as possible. (This batter doesnt melt like regular brownie, so the uneven top will bake uneven. and not even out during baking). Sprinkle some chocolate chips on top.
Bake at 350 F for 35 to 40 mins. Cool for 10 mins then slice and serve with whipped coconut cream or vanilla ice cream. Store on the counter for the day and refrigerate for upto 5 days. Freeze for upto a month

Notes

Nut-free: Use sunbutter instead of nut butter.
Use all purpose or wheat flour instead of almond flour or oat flour for gluten-free.
Nutrition is for 1 slice

Nutrition Information

Show Details

Calories 199kcal (10%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 3g (15%) Sodium 38mg (2%) Potassium 164mg (5%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 5IU (0%) Calcium 58mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 199 kcal

% Daily Value*

Calories	199kcal	10%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	3g	15%
Sodium	38mg	2%
Potassium	164mg	3%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	5IU	0%
Calcium	58mg	6%
Iron	1.8mg	10%