Chickpea Brownies
These healthy chickpea brownies are fudgy, moist and so easy to whip up in your food processor with just 8 simple ingredients. They're vegan, flourless, gluten-free and oil-free.
Servings: 16
Equipment
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ⅓ cup maple syrup
- ⅓ cup cashew butter
- 3 Tablespoons cocoa powder
- 2 Tablespoons unsweetened cashew or almond milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup dark chocolate chips or cacao nibs, plus more for topping
Chocolate Ganache Topping
- ¼ cup dark chocolate chips
- ⅛ cup non-dairy milk almond, oat or coconut milk work
Instructions
- Preheat oven to 350°F and grease a 8×8-inch baking pan.
- Place chickpeas, maple syrup, cashew butter, cocoa powder, milk, vanilla and salt in the bowl of a food processor or blender and blend until smooth.
- Remove the blade and gently stir in your chocolate chips.
- Transfer mixture to the prepared pan. Bake for about 30 minutes, or until brownies are set in the center and a toothpick comes out clean. Remove from oven and let cool.
- While brownies are cooling, make ganache topping by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 60 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined.
- Pour chocolate over the cooled brownies and spread to cover. Top with additional chocolate chips or cacao nibs if desired. As brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
- Cut brownies into squares and enjoy!
Nutrition
Serving: 1 brownie | Calories: 103kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 70mg | Potassium: 124mg | Fiber: 4g | Sugar: 5g