Fudgy Chickpea Date Brownies
Fudgy and dense brownies made with dates, chickpeas, and walnut butter for a healthy but decadent plant-based treat!
Why We Love These Chickpea Date Brownies
- No Added Sugar: Unlike conventional, sugar-laden brownies, these brownies are naturally sweetened with Medjool dates.
- Fudgy and Rich: These chickpea brownies are dense, fudgy, and rich but made with wholesome, plant-based ingredients.
- Easy to Make: Just combine all the ingredients in a food processor, transfer to a baking pan, and bake! The hardest part is just waiting for the brownies to cool (but it’s worth it!).
- Allergy-Friendly: Vegan, dairy-free, egg-free, and gluten-free with nut-free and soy-free options.
Key Ingredients & Substitutions
Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.
- Medjool Dates ⟶ These brownies are sweetened completely with dates! Other sweet and soft varieties of dates should work, but Medjool dates are my favorite for their super sweet, caramel-like flavor and soft, gooey texture.
- Chickpeas ⟶ Add bulk, structure, and make the brownies dense and fudgy.
- Walnut Butter ⟶ For rich, buttery flavor. Walnut butter is my favorite nut butter to bake with and you’ll find it in lots of my oil-free/lower oil baked goods. It’s not very common in stores, but it’s super easy to make your own. See my homemade walnut butter recipe!
- Cocoa Powder ⟶ Instead of melted chocolate, these chickpea brownies get all their chocolatey flavor from cocoa powder.
- Oat Flour ⟶ A little bit of oat flour helps thicken the brownies and give them a slightly chewy bite.
How to Make
Step-by-step photos and additional tips to help you get the best results!
Add dates, soy milk, and chickpeas to a food processor and pulse until the dates and chickpeas are well broken down. 
Add walnut butter, instant coffee, vanilla extract, and salt and pulse until well combined. 
Add cocoa powder, oat flour, ground flaxseed, and baking soda and pulse to evenly combine. 
Transfer the batter to a lined 8×8-inch baking pan and smooth out the top. 
Bake for 30 minutes or until the top is set, and a toothpick inserted in the center comes out with a little bit of moist batter. 
Cool completely and refrigerate for at least a few hours for the fudgiest texture!
Serving Suggestions
These chickpea date brownies are deliciously sweet and chocolatey on their own, but you can jazz them up with some dairy-free ice cream, whipped cream, or caramel. Or for a more satiating snack, chop them up and add to a bowl with yogurt and berries.
How to Store Chickpea Brownies
Chickpea brownies are very moist and should be stored in the fridge or freezer.
- Fridge: In an airtight container for up to 5 days. They are extra fudgy straight from the fridge!
- Freezer: In a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
Chickpea Date Brownies FAQ
More Date-Sweetened Treats
If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Fudgy Chickpea Date Brownies
Equipment
- Food Processor
- 8×8-inch baking pan
Ingredients
- 200 grams pitted Medjool dates
- 120 ml (½ cup) soy milk
- 240 grams (1½ cups) cooked chickpeas drained and rinsed if canned
- 120 grams (½ cup)
walnut butter*1 - 1 tsp instant coffee optional
- 1 tsp vanilla extract
- ⅛ tsp salt
- 40 grams (½ cup) cocoa powder
- 30 grams (¼ cup) gluten-free oat flour
- 2 tbsp ground flaxseed
- ¼ tsp baking soda
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Add dates, soy milk, and chickpeas to a food processor and pulse until the dates and chickpeas are well broken down.200 grams pitted Medjool dates, 120 ml (½ cup) soy milk, 240 grams (1½ cups) cooked chickpeas
- Add walnut butter, instant coffee, vanilla extract, and salt and pulse until well combined.
- Add cocoa powder, oat flour, ground flaxseed, and baking soda and pulse to evenly combine.40 grams (½ cup) cocoa powder, 30 grams (¼ cup) gluten-free oat flour, 2 tbsp ground flaxseed, ¼ tsp baking soda
- Transfer the batter to your lined baking pan and smooth out the top.
- Bake for about 30 minutes until the top is set and a toothpick inserted in the center comes out with a little bit of moist batter. If the toothpick comes out clean, the brownies are over-baked.
- Place the baking pan on a wire rack to cool, then transfer to the fridge for at least a few hours. The brownies will get more fudgy and dense as they rest in the fridge.
Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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