Vegan Fudgy Flourless Chocolate Brownies
Ingredients
- Dry Ingredients •⠀
- 3/4 cup coconut sugar or brown sugar (150 g)⠀
- 3/4 cup ground almonds (90 g) (*see recipe notes)⠀
- 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 INGREDIENTS ~⠀
- 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) (*see recipe notes)⠀
- 1/2 banana or 1/4 cup applesauce (60 g)⠀
- 2 tsp vanilla extract⠀
- SWEET POTATO FROSTING ~
- 2 small sweet potatoes, cooked (300 g)
- 1 cup sunflower seed butter or any nut butter (240 g)
- 1/3 cup agave syrup or maple syrup (105 g)
- 4 tbsp cocoa powder unsweetened (24 g)
- 1/8 to 1/2 cup light coconut milk canned (amount depends on consistency / read instructions)
- 1/2 tbsp vanilla extract
- Pinch of salt
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.⠀
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