These flourless brownies with a sweet potato frosting (which is optional but very recommended!) are absolutely delectable. They are vegan, gluten-free, oil-free, grain-free, protein-rich, fudgy, chocolatey, and so rich! Made with chickpeas and other wholesome ingredients.
You’ll Need:Dry ingredients:
- 3/4 cup coconut sugar or brown sugar (150 g)
- 3/4 cup ground almonds (90 g) (*see recipe notes)
- 1/2 cup + 2 tbsp cocoa powder (60 g)
- 2 tbsp ground flax seeds or ground chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup dairy-free chocolate chips (optional)
- Two 15 oz cans chickpeas drained and rinsed (about 500 g)
- 1/2 cup plant-based milk (120 ml)
- 1/3 cup nut butter or seed butter of choice (80 g) (*see recipe notes)
- 1/2 banana or 1/4 cup applesauce (60 g)
- 2 tsp vanilla extract
- sweet potato frosting (optional)
- Blend the chickpeas with all wet ingredients in a food processor until smooth.
- Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
- Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9"x6" (23 x 15 cm).
- Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don't overcook the brownies! Let them cool completely. They'll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
- Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!
- You can use any ground nuts instead of ground almonds. For a nut-free version try ground hemp seeds, pumpkin seeds or sunflower seeds. If you want to make the brownies with coconut flour, then use only 45 grams and not 90 grams since coconut flour absorbs a lot of liquid.
- Any nut butter like peanut butter, cashew butter works fine. For a nut-free version use coconut butter or sunflower seed butter.