I made a batch of these chickpea brownies and gave one for my boyfriend to try – failing to mention that their chief ingredient were chickpeas. He ate the whole thing, remarked that they were delicious and grabbed another one. I was shocked! I was completely convinced that he, being a healthy dessert skeptic, would be able to tell. I knew then that I was on to a winner with these brownies.
These brownies have all the requisite qualities you look for: they’re fudgy, dense, sweet and rich. They also happen to be high in protein thanks to the good ol’ chickpea and almond butter, as well being as gluten-free, vegan and refined sugar free. It seems too good to be true, I know, but it’s true.
I’ll stop blabbing now. Here’s the recipe!
Flourless Double Chocolate Salted Caramel Chickpea Brownies
Makes 16 brownies.
400g can chickpeas
1/2 cup almond butter
1/3 cup brown rice syrup (or maple syrup)
1 tbsp almond milk
1/4 cup cacao powder
2 tsp vanilla extract
pinch of salt
1/2 tsp baking soda
1/4 cup* roughly chopped loving earth salted caramel chocolate
1/4 cup* roughly chopped 90% dark chocolate
Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Drain and rinse the chickpeas well. In a high-powered blender or food processor, combine all the ingredients, except for the chocolate chunks, until smooth and creamy. The batter is absolutely delicious at this point, so try and save some for baking! Now gently fold in the salted caramel and dark chocolate pieces. Pour the batter into an 8×8 baking dish lined with baking paper and smooth with a spatula. Then pop the brownies in the oven for 20-25 minutes or until a skewer comes out mostly clean. Leave the brownies to cool for 20 minutes, then slice into 16 pieces and tuck in.
* Alternatively, you could use 1/2 cup of one type of chocolate, I just wanted to vary it.