Chickpea Brownies
Be sure to read all the notes for success before beginning
Ingredients
- 20 ounces Cooked Chickpeas 560g
- 1 cup Maple Syrup 240ml
- ½ cup Monk fruit Sugar 110g *see notes
- 1 cup Oats 105g
- 5 Medjool Dates 120g
- 1 cup Unsweetened Cocoa Powder 90g
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract 10ml
- ½ teaspoon Baking Soda
- ½ cup Unsweetened Plant Milk 118ml
- 1 cup Sugar Free Chocolate Chips *optional 150g
Instructions
- Preheat the oven to 350°F & Grease and parchment line a 9" x 13" cake pan
- Place all of the ingredients except for the chocolate chips into the work bowl of your food processor & blend smooth
- Spread the brownie batter into the cake pan then sprinkle with the sugar free chocolate chips
- Bake for 15 -20 minutes
- Remove from oven & cool completely before serving
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Chickpea brownies will stay fresh at room temperature for up to 3 days wrapped well in a cool dry area. For longer storage refrigerate for up to 1 week or freeze for up to 2 months I prefer these refrigerated all the time, they get fudgier when they are cold
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