Fudgy Chickpea Date Brownies
Fudgy and dense brownies made with dates, chickpeas, and walnut butter for a healthy but decadent plant-based treat!
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Servings: 9
Equipment
- Food Processor
- 8x8-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 8x8-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
1) Walnut Butter: If you have walnuts, you can make your own walnut butter. See my walnut butter recipe.