While I love hummus, there’s only so much I can eat!
Welcome to my recipe for “I’m tired of eating hummus chickpea brownies”
And with an abundance of chickpeas in my house I had to come up with another way to use them up!
Originally called Healthy Horsey 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 HOW TO MAKE THESE CHICKPEA BROWNIES
Notes for Success
If you do not have dates you can sub in raisins or similar dried fruits, or one half cup of peanut butter instead
Monkfruit Sugar is my choice when implementing Sugar Free baking but you can use your favorite sub or granulated sugar too!
Sugar free chocolate chunks on top are optional
This entire recipe was baked in a 9″ X 13″ cake pan for 15 minutes exactly
But if you prefer to make thicker brownies bake for 25 minutes in a 9″ X 9″ cake pan
*get 10% off Caraway Bakeware by clicking through to this link!
Learn more about sugar free baking here!
Nutritional facts are done using canned chickpeas
(which I did not, I boiled mine from dry beans so the sodium on this breakdown is reflecting canned beans)
I also used Sugar Free Syrup so be aware if you use real maple syrup the sugar will be much higher.
Additionally I used monk fruit sugar which is why my sugar is so low (most of the sugar in this recipe comes from the chickpeas)
The serving size is a 9″ x 13″ pan cut into 15 portions
Chickpea Brownies
Be sure to read all the notes for success before beginning
Ingredients
- 20 ounces Cooked Chickpeas 560g
- 1 cup Maple Syrup 240ml
- ½ cup Monk fruit Sugar 110g *see notes
- 1 cup Oats 105g
- 5 Medjool Dates 120g
- 1 cup Unsweetened Cocoa Powder 90g
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract 10ml
- ½ teaspoon Baking Soda
- ½ cup Unsweetened Plant Milk 118ml
- 1 cup Sugar Free Chocolate Chips *optional 150g
Instructions
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Preheat the oven to 350°F & Grease and parchment line a 9″ x 13″ cake pan
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Place all of the ingredients except for the chocolate chips into the work bowl of your food processor & blend smooth
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Spread the brownie batter into the cake pan then sprinkle with the sugar free chocolate chips
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Bake for 15 -20 minutes
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Remove from oven & cool completely before serving
Video
Notes
Storage 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 I prefer these refrigerated all the time, they get fudgier when they are cold
