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vegan chocolate brownies with chickpeas and rapsberries

Vegan Chickpea Brownies with Raspberries

Delicious, super healthy protein packed vegan brownies!
Prep Time 10 minutes
Cook Time 40 minutes
Servings 9 slices

Ingredients
  

  • 1 can salt-free canned chickpeas (drained and rinsed)
  • 1 cup almond meal
  • 1 cup nut milk
  • 1/2 cup buckwheat or quinoa flour
  • 1/2 cup raw cacao powder
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar or raw sugar
  • 1 tsp baking powder
  • 1 pinch of sea salt
  • 1 cup fresh or frozen raspberries

Instructions
 

  • Pre-heat your oven at 175 degrees Celsius and line your brownie tin with baking paper.
  • Drain and rinse your chickpeas and blitz in a food processor.
  • Add in the rest of the ingredients (not the raspberries) and mix for a few minutes until smooth. Scrap the side of the food processor if needed.
  • Pour the brownie batter in your tin and top with the raspberries.
  • Cook at 175 degrees Celsius for 35-40 minutes.
  • Leave to cool slightly before cutting and keep it in the fridge.