Vegan Fudgy Flourless Brownies
Ingredients
Dry
- 3/4 cup coconut sugar or brown sugar (150 g)
- 3/4 cup ground almonds (90 g)
- 1/2 cup + 2 tbsp cocoa powder (60 g)
- 2 tbsp ground flax seeds or ground chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup dairy-free chocolate chips (optional)
Wet
- Two 15 oz cans chickpeas drained and rinsed (about 500 g)
- 1/2 cup plant-based milk (120 ml)
- 1/3 cup nut butter or seed butter of choice (80 g)
- 1/2 banana or 1/4 cup applesauce (60 g)
- 2 tsp vanilla extract
Preparation
Blend the chickpeas with all wet ingredients in a food processor until smooth.
Add all dry ingredients except the chocolate chips to the food processor and blend again until the mixture is combined.
Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it.
Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes or until a toothpick comes out almost clean.
Test after 35 minutes with a toothpick and do not overcook the brownies.
Let them cool completely; they will be soft at first but firm up once cooled down.
They taste best on the second or third day. Enjoy!
