Vegan and Gluten-free Chickpea Brownies
Healthy alternative to the regular Brownies. Chickpea flourless brownies served with a Sweet Potato frosting.
Servings: 12 pieces
- 500 g canned chickpeas rinsed
- 75 g vegan dark chocolate baking type
- ¾ cup plant-based milk
- 1 cup dates
- 3 tablespoon maple syrup
- 1 tablespoon cocoa powder
- ½ tablespoon baking powder
- ⅓ cup almond flour
- ½ cup nut butter
- 700 gr sweet potato
- 80 g vegan dark chocolate baking type
Melt the dark chocolate. Using a small saucepan add the plant-based milk and dark chocolate onto low-medium heat. Stir occasionally until the chocolate has melted. Leave aside.
Add the dates and maple syrup into the food processor. Blend using a low speed until the dates have formed a paste.
Add the rest of the ingredients into the food processor: Chickpeas, cocoa powder, baking powder, almond flour, melted chocolate, and nut butter. Blend until you have a smooth and even mixture.
Transfer the mixture into a greased baking pan. We use coconut oil to grease our pan. Bake for 22 minutes at 180C / 350F. Leave them to cool at least 20 minutes before cutting or serving.
Bake sweet potatoes. They will need the longest time to fully cook so you can cook them while preparing the brownie mixture. Prick the sweet potatoes with a fork a good few times and place them on a baking tray. Bake at 220C / 425F for 45-50 minutes.
Once the sweet potatoes are nice and soft, leave them to cool for a couple of minutes. Remove the skin and add the sweet potatoes into the food processor. Add the dark chocolate cut into small pieces and blend until all the chocolate has melted and you have a smooth frosting.
Add on top of the brownies before cutting them or serve on the side so people can add the frosting to their taste.
Calories: 224kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 453mg | Fiber: 6g | Sugar: 14g | Vitamin A: 8341IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 2mg