Coconut Chickpea Walnut Brownies
It has been a while since I’ve baked by myself. As much as I love my cute little assistants, baking with them is NOT my happy place. So when I had an afternoon to do some baking, I had to make some brownies! I usually make black bean brownies so I wanted to test out the chickpea brownies from the Joyous Cookbook! I’ve doubled the recipe and made some modifications below!
Dairy-free, Gluten-free
Makes: 24 brownies
Prep time: 20 minutes
Bake time: 30 minutes
Ingredients:
6-7 Medjool dates, pitted
3 cups cooked chickpeas (around 2 cans)
1 cup maple syrup
2/3 cup coconut oil, melted
2 Eggs
2 tsp pure vanilla extract
1 cup raw cacao powder
2 tsp baking powder
1 tsp fine sea salt
1 cup chopped raw walnuts
½ cup semi-sweet dairy-free chocolate chips
¼ cup shredded coconut
Directions:
Preheat oven to 350ºF. Line a 9x13” baking pan with parchment paper (or grease well with coconut oil).
Soak the dates in hot water for 10 minutes, then drain.
In a powerful blender or food processor, combine dates, chickpeas maple syrup, coconut oil, eggs, and vanilla. Pulse 5-8 times or until fully combined (i.e., no chickpea chunks left).
In a small bowl, combine cacao, baking powder and sea salt. Add to the chickpea mixture and pulse to combine.
Remove the blade from the food processor and fold in walnuts, chocolate chips and coconut.
Pour the batter into the pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let cool in the pan on a rack for 10 minutes. Remove from the pan to cool completely before cutting into squares. Wrap well, and store extra brownies in freezer.
They’re a soft, fluffy and gooey brownie with the most delicious flavour! 10/10 recommend! Let me know if you make it!
Surabhi
