This soft and tasteful brownie will blow your mind and everyone else’s who dare have a bite of it. A potent, nutty and reasonably rich fudgy chocolate golden brownie, made entirely of plants for the pleasure of our health, and our taste buds! An immensely gooey texture, combined with delicious flavors for a healthy dessert that tastes just like a mid-week decadent treat. They’re quick and easy to make, oil-free, flour-free, gluten-free, and grain-free, and are packed with tons of protein.

12 Chunks

Prep. 5 min - Cook. 30 min | Total. 35 min

INGREDIENTS

Dough
2 ½ cups Canned Chickpeas
1 cup Peanut or Almond Butter
2 tbsp Oat Milk
½ cup Maple Syrup
1/3 cup Coconut Sugar

Aromas
1 tsp Vanilla Powder
2 tsp Vanilla Extract
½ tsp Almond Extract
½ tsp Sea Salt
½ tsp Baking Soda
1 tsp Baking Powder

Garnish
3/4 cup Chocolate Chips
1-2 tsp Coarse Sea Salt

INSTRUCTIONS
Preheat the oven to 180°C on fan oven mode.
In a food processor place all the ingredients for the dough and the aromas and process until smooth.
In the meantime, place parchment paper in an oven-safe pan.
Add 1/2 cup of the chocolate chips into the dough and combine by hand.
Transfer the dough mixture into the pan, and spread out evenly.
Sprinkle the rest of the chocolate chips and coarse sea salt on top.
Bake for 25 minutes on fan oven mode, and use the conventional heating mode for the last 5 minutes.
Remove from the oven, and let it cool for 15-20 minutes.
Bon appétit!

Store in an airtight glass container, in the fridge for up to 5 days.
You can heat up the brownie for 15 seconds in the microwave before savoring it.