healthy & easy chickpea brownies

I’m a bean girl, so here’s another beany recipe. Except this one is sweet, easy and truly, truly, delectable. 🤌

recipe:

brownies:

- 1 x 400g can chickpeas, drained and rinsed

- 1/2 cup tahini

- 1/3 cup rice malt syrup

- 5 medjool dates, soaked in hot water for 5 minutes, drained and mashed

- 1 tsp vanilla extract

- 3 tbsp soy milk

- 1/4 cup gluten-free flour, sifted

- 1/4 cup cacao powder

- 1 tsp baking powder

- pinch of salt

- 80g dark chocolate, chopped

tahini caramel:

- 2 tbsp tahini

- 2 tbsp rice malt syrup

- 1/4 tsp vanilla extract

- 1 tbsp water

1. Preheat oven to 180°C and line a square baking tray.

2. To a food processor, add the chickpeas, tahini, rice malt syrup, dates, vanilla extract and soy milk. Process until smooth and transfer to a large bowl.

3. Add the gluten-free flour, cacao powder, baking powder and a pinch of salt. Mix until a batter forms. Add soy milk if needed, however batter should be on the thicker side.

4. Transfer into the baking tray and smooth over with a wet spoon. Top with the dark chocolate and bake for 20 to 25 minutes, or until the top has darkened and a skewer comes out clean. Remove from the oven and allow to cool for 10 minutes.

5. Meanwhile mix together all the ingredients for the tahini caramel until smooth and runny. Add more water if needed.

6. Slice and serve the brownies with the tahini caramel and coconut yoghurt.

Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.

https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990

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