This chocolate chickpea strawberry brownie recipe presents a healthier version of traditional chocolate brownies, but these brownies honestly taste as good as original ones or even better to me! Oh, and did I mention that they are full of protein, VEGAN and GLUTEN FREE! How amazing is that.
Whenever the weather gets colder, my desire for baking delicious desserts always increases. Does this ever happen to you too? That’s probably because holidays are coming and I always think of baking cookies and other desserts, when I think of holidays. Go figure!
We have a lot of cold and rainy days over here right now, so I decided it’s time to bake some brownies. I made these brownies a few times now and they don’t ever last long, because they are so delicious and all my family loves them. Plus the whole house smells like heaven every time I bake them, so that’s just another reason to make them.
This recipe is packed with protein, gluten free, vegan, refined sugar free and oil free. So it’s actually perfect for anybody. The key ingredient in this recipe is, of course, chickpeas and you will need 1 can of them. They add extra protein to the brownies, which makes them only healthier. You will need a food processor for mixing the chickpeas, but I think that high speed blender will do the trick too.
You then basically just continue to mix all the ingredients together (for more specific instructions see the recipe below) spread the mixture into a baking tin and top with strawberries. Like always, you can easily adapt the recipe to your own preferences.
Store the brownies in airtight container and they will last for days! P.s. They go great together with a cup of coffee! 🙂
If you try the recipe, please let me know how you like it. I would love to hear your feedback. If you wanna see the rest of dessert recipes I have on my blog, click here.
Chocolate Chickpea Strawberry Brownie
- 1 can chickpeas
- 1 cup almond meal
- 1 cup all purpose gluten free flour
- 1,5 cup almond milk
- 5 tbsp raw cacao powder
- 2/3 cup coconut sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 pinch of salt
- 1 cup fresh strawberries (sliced)
Preheat the oven to 350°F (180°C).
Put chickpeas into a food processor and blend until smooth.
Add almond milk, coconut sugar and vanilla extract and mix until everything is nicely combined.
In a separate large bowl mix dry ingredients: almond meal, all purpose flour, cacao powder, baking powder and cinnamon.
Add wet ingredients to dry ones and mix with a spoon.
Line baking tin with parchment paper.
Pour the mixture in a tin and top with strawberries.
Bake for about 30 minutes.
Wait until it cools a bit, before removing from a tin and slicing it.
You can use blueberries or raspberries instead of strawberries, they would be great in this recipe as well. Store the brownies in airtight container and they will last for days!