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.
Fold in the chocolate chips if using.
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.
Let the brownies cool completely; they will firm up.
Tips
Test after 35 minutes with a toothpick to avoid overcooking.
The brownies taste best on the second or third day.
