These chickpea brownies are seriously good. Deep chocolate brownie base slowly melts in your mouth whilst gooey icing gives it a sweeter punch. Best of all, it’s made from natural & wholesome ingredients full of antioxidants & fibre.

This recipe will make 16-20 pieces, depending how you cut it.

Brownie base:

2 tins drained chickpeas

8 pitted medjool dates

5 heaped tbsp raw cacao powder

2 heaped tbsp coconut oil – melted

2 tbsp almond butter

1 tbsp ground flax seeds

1/2 cup soya milk (any would do)

Icing:

2 ripe bananas

2 pitted medjool dates

2 heaped tbsp raw cacao powder

1 tbsp almond butter

1 tin full fat coconut milk – use only hardened fat part

2 tbsp ground flax seeds

Pre-heat the oven to 180C.

Whizz all brownie base ingredients with a food processor until a smooth dough forms. Place the dough into the baking tray and bake for 25mins. Take out of the oven and leave to cool.

Next blend all icing ingredients until smooth. Once the brownie base has cooled, spread icing on top and leave the brownie in the fridge to set for couple hours.

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