Servings 9
Indulge in these rich, fudgy brownies that are gluten-free, sugar-free, and oil-free, making them a guilt-free treat you can enjoy anytime. Packed with wholesome ingredients like chickpeas and almond butter, they offer a deliciously healthy twist on a classic favorite.
Ingredients (organic/biodynamic):
- 1 can (15 oz) chickpeas, drained and rinsed OR 1 cup dried chick peas, soaked and cooked
- 1/2 c. almond butter
- 1/4 c. unsweetened cocoa powder
- 7-8 Medjool dates, pitted (adjust according to your sweetness preference)
- 1/2 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1/4 tsp Celtic Sea Salt®
- Shredded Coconut (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- If the dates are not very soft, soak them in warm water for about 10 minutes to soften. Drain well.
- Blend the chickpeas and dates in a food processor or high-speed blender until smooth, scraping down the sides of the bowl a few times.
- Add the almond butter, cocoa powder, vanilla extract, baking powder, and salt. Blend until fully combined and smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Allow the brownies to cool completely in the pan before slicing to help them set.
- (Optional) Top with shredded coconut and enjoy!
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