Flourless Brownies with Chickpeas

Name: Flourless Brownies with Chickpeas
Total time: 3000 s
Yield: 6 servings
Cuisine: British
Ingredients: Dry Ingredients:; 3/4 cup (150 g) coconut sugar; 3/4 cup (90 g) ground almonds; 1/2 cup + 2 tbsp (60g) cocoa powder; 2 tbsp ground chia seeds or flax seeds; 1 tsp baking powder; 1/4 tsp baking soda; 1 pinch salt; 1/4 cup (50 g) dairy free chocolate chip; Wet ingredients:; 2 tins (500 g) chickpeas; 1/2 cup (120 ml) plant-based milk; 1/3 cup (80 g) nut butter; 1/2 banana; 2 tsp vanilla extract; For the sweet potato frosting:; 2 small (300g) cooked sweet potato; 1 cup (200 g) nut butter; 1/3 cup (105 g) maple syrup; 4 tbsp (24 g) cocoa powder; 1/8-1/2 cup (120 ml) plant-based milk; 1/2 tsp vanilla extract; Pinch salt

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

These flourless brownies with a sweet potato frosting are absolute delectable. They’re vegan, gluten free, oil free, grain-free, protein-rich, fudgy, chocolaty, and so rich. Made with chickpeas and other wholesame ingredients.
#MysteryBox

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Saved

Ingredients

50 minutes

6 servings

Dry Ingredients:
3/4 cup (150 g)coconut sugar
3/4 cup (90 g)ground almonds
1/2 cup+ 2 tbsp (60g) cocoa powder
2 tbspground chia seeds or flax seeds
1 tspbaking powder
1/4 tspbaking soda
1 pinchsalt
1/4 cup (50 g)dairy free chocolate chip
Wet ingredients:
2 tins (500 g)chickpeas
1/2 cup (120 ml)plant-based milk
1/3 cup (80 g)nut butter
1/2banana
2 tspvanilla extract
For the sweet potato frosting:
2small (300g) cooked sweet potato
1 cup (200 g)nut butter
1/3 cup (105 g)maple syrup
4 tbsp (24 g)cocoa powder
1/8-1/2 cup (120 ml)plant-based milk
1/2 tspvanilla extract
Pinchsalt

Saved

Steps

50 minutes

1

I recommend using a kitchen scale for this recipe.
2

Blend the chickpeas with all the wet ingredients in a food processor until smooth.
3

Add all the dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
4

Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measure 9”x6” (23x15 cm)
5

Baking in the oven at 355°F (180°C) for about 40 minutes (it can take longer or shorter depending on your oven and the size of the baking dish) or until a toothpick comes out almost clean. Test after 35 minutes with a toothpick. Do not overcook the brownies! Let them cool completely. They’ll still be soft at first but firm up once cooled down.
6

The sweet potato frosting
7

Processo all ingredients of the frosting in your food processor or high speed blender until you have a thick and creamy frosting.
8

Frost the cake and enjoy