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Fudgy Flourless Brownies

Name: Fudgy Flourless Brownies
Ingredients: 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); 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; Sweet potato frosting (optional)

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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

Frosting

Sweet potato frosting (optional)

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.
Do not overcook the brownies.
Let them cool completely.
They will firm up once cooled down and taste best on the second or third day.

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