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
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Ingredients
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1 cup
dark chocolate chips or 7 oz broken into pieces
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3 tablespoons
coconut oil
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1 shot
espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
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2 cups
cooked and drained chickpeas
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250 milliliters
almond milk (or any other dairy-/soy free milk
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5 tablespoons
raw cacao or regular cocoa powder
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1.5 cups
freshly ground almonds/almond meal
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2 teaspoons
baking powder
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1 cup
coconut sugar
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1/2 cup
honey or maple syrup
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2 tablespoons
arrowroot powder or tapioca/potato starch
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1/2 teaspoon
chipotle, cayenne or chili powder
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1 teaspoon
cinnamon
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1/2 teaspoon
salt
Directions
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Pre-heat oven to 180°C
Line a square baking tin with parchment paper
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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.
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In a food processor combine the rest of the ingredients and mix until smooth.
Add the melted chocolate and mix again.
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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)
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Let cool, cut into squares and decorate with sliced almonds.
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