Dry Ingredients:
- 3/4 cup (150 g) coconut sugar or brown sugar
- 3/4 cup (90 g) ground almonds (*see recipe notes)
- 1/2 cup + 2 tbsp (60 g) cocoa powder
- 2 tbsp ground flax seeds or ground chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup (50 g) dairy-free chocolate chips (optional)
Wet Ingredients:
- 2 (15 oz) cans (500 g) chickpeas, drained and rinsed
- 1/2 cup (120 ml) plant-based milk
- 1/3 cup (80 g) nut butter or seed butter of choice (*see recipe notes)
- 1/2 banana or 1/4 cup applesauce
- 2 tsp vanilla extract
Frosting:
- Sweet potato frosting (optional)
Instructions:
1. Utilize a kitchen scale for accurate measurements.
2. In a food processor, blend the chickpeas with all wet ingredients until smooth (refer to the video).
3. Add all dry ingredients (except the chocolate chips) to the food processor and blend again until well combined.
4. Line a pan with parchment paper or grease it with vegan butter or coconut oil. The recommended baking dish measures 9"x6" (23 x 15 cm).
5. Bake in the oven at 355°F (180°C) for approximately 40 minutes (time may vary depending on oven and dish size). Check with a toothpick after 35 minutes. The brownies should come out almost clean, slightly sticky but not wet. Avoid overcooking. Allow them to cool
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