Recipes: Vegan Chickpea Brownies
Yeah, these turned out mega & so we thought we’d share.. If you’re having one of those ‘chocolate craving’ days (ha - always) but you also want something on the lighter, healthier side - this chickpea brownie recipe is the one guys! There’s so many alt options out there - black bean brownies, sweet potato brownies, avocado brownies - the list jut goes ooon, but after overestimating and boiling WAY too many chickpeas, we decided to use these as an experimental ingredient & turns out this was a sweeeet decision..
These brownies taste super rich, fudgey and gooey (just like the traditional kind) but these are completely gluten free, vegan, and taste just as good, if not better. The chickpeas are naturally high in starch and protein, creating a really rich and delicious brownie batter, they add a softness and moisture to the texture that you just can’t get from flour, and people who don’t know the secret ingredient ahead of time will seriously never be able to guess! We’ve kept it pretty basic on the ingredients front and you’ll be glad to know, pretty much everything gets added to a food processor, whipped to a smooth batter, transferred to a baking tin et VOILA! Easy chick-peasy.
Serve these warm with vegan cream or a scoop of coconut ice cream & you’ll keep coming back to this one again..and again…and again-gain.
Optional: Add protein powder & you have yourself a lush pre-post workout snack OR make it that extraaaaa bit luxurious & add more roughly chopped chocolate pieces, nuts & dried fruit to the mix.
Our Tip: After transferring the batter into a brownie tin, scoop out the remains from the sides of the bowl and taste test… that left over batter is for you to wipe off the edges with your spoon or spatula, or hands.. whatever it takes. Just don’t scoop & throw it out. Be sustainable. Eat it up.
Ingredients:
1/3 cup oat milk
2 tbsp maple syrup
1/2 cup roughly chopped dark chocolate
1 1/2 cup cooked or canned chickpeas
2/3 cup unsalted peanut butter (we used Meridian smooth)
4 tbsp light brown sugar (use coconut sugar as alt)
1/4 cup oat flour (make sure it’s gluten free, you can also use almond flour)
1 1/2 tbsp rapeseed oil
2 1/2 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla extract
pinch of sea salt
Instructions:
Preheat oven to 170c. Line a small brownie tin with baking paper.
In a small saucer, gently heat oat milk and maple syrup. Take off heat just before the mixture boils. Add the roughly chopped chocolate into the hot maple syrup milk. Keep mixing with a wooden spoon until the chocolate is melted and fully incorporated. Set aside.
In a food processor, add chickpeas, light brown sugar, peanut butter, cocoa powder, vanilla extract, pinch of salt and baking powder. Blitz all the mixture until smooth consistency. (You might need to use a spatula to scrape the mixture of the sides and process again). If the mixture seems too dry, add 1 tablespoon of oat milk and continue to blitz.
Add the warm melted chocolate, oat flour and rapeseed oil into the food processor and continue to process until smooth and even mixture.
Transfer the brownie batter to the lined brownie tin. Spread using a spatula to even out the surface.
Bake for 25-30 mins. Cool on a wire rack for at least an hour before taking out of the tin.
Store in an airtight container & refrigerate for at least 1 week. Freeze for up to a month.
We hope you enjoy making (& devouring) these… Let us know if you’ve tried this recipe!
Tag us on Instagram using #sodbakery HAPPY BAKING!
