Mexican chocolate chickpea brownie

By Lisa Muller
November 10, 2013
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Author Notes: As a pastry chef I am always interested in trying new recipes as most of my clients and customers love vegan, raw and gluten-free treats. And this is the BEST BROWNIE I ever made. And its vegan. And gluten free. And soy free. Oh, and its made out of CHICKPEAS!!! Crazy, I know! You need to try this!
Lisa Muller

Serves: 20

  • 1 cup dark chocolate chips or 7 oz broken into pieces
  • 3 tablespoons coconut oil
  • 1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
  • 2 cups cooked and drained chickpeas
  • 250 milliliters almond milk (or any other dairy-/soy free milk
  • 5 tablespoons raw cacao or regular cocoa powder
  • 1.5 cups freshly ground almonds/almond meal
  • 2 teaspoons baking powder
  • 1 cup coconut sugar
  • 1/2 cup honey or maple syrup
  • 2 tablespoons arrowroot powder or tapioca/potato starch
  • 1/2 teaspoon chipotle, cayenne or chili powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Pre-heat oven to 180°C Line a square baking tin with parchment paper
  2. In a bowl over a pot of simmering water melt the chocolate with the coconut oil Turn off heat and stir in the coffee until emulsified.
  3. In a food processor combine the rest of the ingredients and mix until smooth. Add the melted chocolate and mix again.
  4. Pour into tin and bake for 25 – 30 min (do not overbake!, it should be still a little wet inside when you check with your knife or metal skewer)
  5. Let cool, cut into squares and decorate with sliced almonds.

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