Chocolate Chickpea Brownies (vegan & gluten-free)

reading time: 1 min

Chickpea Brownies? Like, hummus but baked and with chocolate?

Well, sort of.

But you don't taste the chickpeas! These brownies are just really nice and filling and not too sweet, but sweet enough to satisfy your chocolate cravings. This recipe was adapted from my Kidney Bean Brownies, totally improvised, but a total success

I made these for my Dad's birthday yesterday, and we had a big feast of brownies, cake and chocolate :)

Absolutely guilt-free and delicious!

CHOCOLATE BROWNIES made with chickpeas

Preparation time: 45 mins
Main ingredients: chickpeas, cacao, dates
difficulty level: easy
makes: 24 brownie squares
suitable for: vegan, lactose-free, gluten-free, nut-free, refined sugar free, low-fat, low-sodium


400g chickpeas, cooked
200g soaked dates
400ml soy milk (even better: almond milk, or: hazelnut milk!)
4 tbsp raw cacao powder (or carob)
pinch of cinnamon
2 bananas, ripe
1/2 tsp stevia extract (or around 6-10 tbsp maple or agave syrup)
120g buckwheat flour
4 tsp baking powder
100g applesauce (optional)
handful of almonds or walnuts or hazelnuts or pecans (optional)

handful of dark chocolate chunks (optional)
2 tbsp melted coconut oil
4 tsp raw cacao powder  
2 tbsp agave syrup
2 tbsp soy or nut milk 


Preheat oven to 350°F or 175°C.

In a small saucepan, heat the soy or nut milk. When it starts to boil, add cocoa powder, sweetener and cinnamon. Stir until it forms a yummy chocolate milk. Leave it to cool down for a few minutes.

In the meantime, drain chickpeas and combine in high-speed blender or food processor with soaked dates and bananas. Pulse blend for a couple of minutes.

Add the chickpea mixture to
the buckwheat flour and baking powder and blend (using a hand-held blender) until it forms an even mass. Now pour in the chocolate milk. Blend until the mixture is a smooth batter. Last but not least, sprinkle your chocolate chunks and nuts into the batter for a crunchy surprise.

Pour the brownie batter onto a lined baking tray or into a baking pan, and bake in the pre-heated oven for around 25-30 minutes. Check with a tooth pick, as they should be fudgy inside but not extremely moist.

Take the brownies from the oven and let them cool down (!) and firm up overnight or for at least 1-2 hours or set in the freezer for at least 30 minutes -, otherwise your brownies will be a hot mess and you can spoon them right out of the tray.

Once the brownies are completely cooled, make the glaze. For that i warmed up the coconut oil and whisked it together with cacao powder, agave and hazelnut milk until it becomes a creamy chocolaty sauce. Spread on top of the brownies and allow to harden.

Keep refrigerated for best results.

Well, turns out my mom also made some healthy legume brownies: Kidney Bean Brownies, haha! I'll just link the recipe for you. Super delicious! And, to be honestly, more aesthetically pleasing than mine, but that's okay. She's my role model after all, right?

I love my family :) We've all developed a tendency to avoid refined white sugar and white flour, and instead we replace it with healthy, sugar-free, low-fat, nutritious desserts.

Like these super cool banana chocolate sticks! Just banana discs covered with melted super dark chocolate (92% cacao) and shredded coconut.

Happy Birthday Daddy :)

Other brownie recipes you might enjoy:
Chocolate Kidney Bean Brownies (vegan & gf)
Raw Chocolate Kidney Bean Brownies (vegan & gf)
Chocolate Sweet Potato Brownies (vegan & gf)
Raw Chili Black Bean Brownies (vegan & gf)


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