Chocolatey Chickpea Brownies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12
Calories: 312 kcal
Ingredients
- 1/3 cup Milkadamia Unsweetened Macadamia Nut Milk or almond milk
- 6 Tbsp. maple syrup
- 1/2 cup Hu Vegan Dark Chocolate Gems
- 1 can (15 oz.) chickpeas drained
- 3 Tbsp. chickpea water
- 3/4 cup SunButter Sunflower Butter
- 2 Tbsp. Nutiva Buttery Coconut Oil or vegan butter
- 6 Tbsp. coconut sugar
- 3 Tbsp. cacao powder
- 2 BHU Foods Protein Bites - Double Dark Chocolate Chip Cookie Dough
- 2 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/8 tsp. salt omit if nut butter and chickpeas contain salt
- 3/4 tsp. baking soda
- 1/4 cup Bob’s Red Mill Paleo Flour
- 4 Tbsp. vegan chocolate chips divided, for folding in and for topping
Instructions
-
Preheat oven to 350 degrees F. Line 8x8-inch brownie pan with parchment paper.
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In skillet, heat non-dairy milk and maple syrup until almost boiling. Remove from heat. Add chocolate chips and mix until melted and smooth. Set aside.
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In food processor, combine chickpeas, nut butter, coconut oil, coconut sugar, cacao, vanilla, lemon juice, Bhu protein bites, salt, flour, baking soda and melted chocolate mix. Process until mixture is smooth.
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Fold 2 Tbsp. chocolate chips into batter and transfer immediately to brownie pan. Use spatula to even out top.
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Bake 25 minutes. Cool 10 minutes before slicing.
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Serve with whipped coconut cream or vanilla nice cream and sprinkle with extra chocolate chips. Refrigerate up to 5 days.
Recipe Notes
Get the ingredients you need to bake these unique and tasty treats.
Nutrition Facts
Chocolatey Chickpea Brownies
Amount Per Serving
Calories 312
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 60mg3%
Potassium 258mg7%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 17g19%
Protein 10g20%
Vitamin A 32IU1%
Vitamin C 1mg1%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.