Chickpea Brownies

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Recipe details - Chickpea Brownies

  • Serves: 16 people
  • Total Time: 45 minutes
  • 216 CALORIES 
  • 6 PROTEIN 
  • 21 CARBS 
  • 12 FATS 
  • 3 FIBRE 

Get more recipes from my weekly recipes page 

Values are approximate and you should always check  calories using a food tracking app


  • 80ml almond or coconut milk 
  • 3 tablespoon maple syrup 
  • 85g chocolate chips 
  • 15 oz can chickpeas, drained 
  • 180g nut butter, almond or peanut 
  • 5 tablespoons coconut sugar 
  • 3 tablespoons cocoa powder 
  • 25g almond flour 
  • 2 teaspoons vanilla extract 
  • 1/8 or 1/4 teaspoon salt 
  • 3/4 teaspoon baking powder 
  • 4 tablespoons vegan chocolate chips, for topping 


  1. Heat the milk and maple syrup in a frying pan or microwave until just about boiling.
  2. Take off heat.
  3. Add the chocolate chips.
  4. Mix until melted and smooth and set aside.
  5. Line a baking pan with parchment.
  6. Preheat the oven to 350F-180C.
  7. Add chickpeas, nut butter, coconut sugar, vanilla, salt and baking powder to a food processor and mix well.
  8. Add the warm melted chocolate, almond flour and process again until smooth.
  9. Add a teaspoon milk if too thick.
  10. Fold in 2 tablespoons chocolate chips into the batter.
  11. Transfer the batter to the parchment lined brownie pan.
  12. Spread using spatula and sprinkle some chocolate chips on top.
  13. Bake at 350F -180C for 35 to 40 minutes.
  14. Cool for 10 minutes then slice and serve with vanilla ice cream.
  15. Store on the counter or refrigerate for up to 5 days or freeze for a month. 

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