Vegan Chickpea Brownies

26 Jan

These brownies are deceptively delicious! I’ve heard of black bean brownies before, but I hadn’t tried making chickpea versions, until I had a glut of chickpeas left over the other day and needed a way to use them up! Sugar, dairy and gluten free, these are well worth a try! – Eoin.

You will need:
250g cooked chickpeas
30g raw cocoa powder
120g coconut sugar
125mls of oat milk
2 tsp “no egg”
½ tsp pink salt
1 tsp of instant espresso coffee

Suggested toppings –
Almond butter
Raspberries
Coco nibs
Chocolate peppermint creams
The list is endless!

Method:
Preheat the oven to 180c

Place all the ingredients in a blender or food processor and blend until you are left with a smooth batter.

Line a brownie pan with foil and grease with a little oil. Pour in the brownie batter and make sure it’s even.

Place the toppings of your choice on top (see pic).

Cook for 20-25 minutes, then allow to rest and cool for at least 20 minutes.

Cut and store the brownies in an airtight container at room temperature for up to 5 days

Enjoy with some vegan ice cream or just with a cup of coffee … or both! – Eoin.

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