Welcome to my recipe for “I’m tired of eating hummus chickpea brownies”
Yep it’s true while I love me some hummus, there’s only so much I can eat!
And with an abundance of chickpeas in my house I had to come up with another way to use them up!
Originally I named these the Healthy Horsey Brownies because well…. they sort of remind me of horse food!
Despite my first few sentences, if you are still here and willing to try this amazing recipe ~ You will be glad you stayed!
Gluten Free~ Refined Sugar Free~ Nut Free ~ Oil Free ~ Soy Free
But trust me! These are delicious!
WATCH THE QUICK VIDEO FOR HOW TO MAKE THESE CHICKPEA BROWNIES
Substitutions:
If you do not have dates you can sub in one half cup of peanut butter instead
Applesauce is another good sub for the dates if you want to stay away from nuts as well!
I used sugar free chocolate chunks on top but this is an optional ingredient and you can leave that part off
I thought it may be a good idea to also use a powdered monk fruit sugar as a topping too!
I baked this entire recipe in a 9″ X 13″ cake pan for 15 minutes exactly
If you prefer to make thicker brownies bake all the batter into a 9″ X 9″ cake pan for 25 minutes
Learn more about sugar free baking here!
For more healthier recipes click the links below!
Chocolate Eclair Snack Cake ~ sugar free/reduced oil
No Bake Chocolate Raspberry Ganache Tart
Yield: serves 15
Chickpea Brownies
The weight of the chickpeas listed below is drained weight, typically 1 small can weighs 15ounces with the water, so you will need more than 1 can
10 minutes
15 minutes
25 minutes
Ingredients
Canned or Cooked Chickpeas 20 ounces (280g)
Maple Syrup 1 cup (240ml)
Monk fruit Sugar ½ cup (110g) *see notes
Oats 1 cup (105g)
Medjool Dates 5 (120g)
Unsweetened Cocoa Powder 1 cup (90g)
Salt ½ teaspoon
Vanilla Extract 2 teaspoons (10ml)
Baking Soda ½ teaspoon
Plant Milk ½ cup (118ml)
Sugar Free Chocolate Chips 1 cup (150g) *optional
Instructions
Preheat the oven to 350°FGrease and parchment line a 9″ x 13″ cake panPlace all of the ingredients except for the sugar free chocolate chips into the work bowl of your food processor and blend smoothSpread the brownie batter into the cake pan and then sprinkle with the sugar free chocolate chipsBake for 15 minutesRemove from oven and cool completely before serving
Notes
Chickpea brownies will stay fresh at room temperature for up to 3 days wrapped well in a cool dry area.
For longer storage refrigerate for up to 1 week or freeze for up to 2 months
The post I’m tired of eating hummus ~ Chickpea Brownies appeared first on Gretchen’s Vegan Bakery.
