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–+ servings

Incredibly Healthy Vegan Gluten-Free Fudge Brownies

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Moist, fudgy and dairy-free chocolatey brownies made with chickpeas, almond flour and tahini.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 8
Calories 301 kcal

Ingredients
  

  • 1 1/2 cups cooked chickpeas 1/2 cup dried or 1 14 oz can
  • 1/2 cup pitted Medjool dates about 6 dates
  • 1/2 cup/80g tahini
  • 1/4 cup/85g maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup/35g unsweetened cacao or cocoa powder
  • 1/4 cup/25g almond flour
  • 1/2 teaspoon baking soda
  • a few pinches of sea salt
  • 1/4 cup/30g dried cherries optional
  • 1/2 cup/90g dark chocolate chunks or chips

Instructions
 

  • Lightly grease a 8" loaf pan or line with parchment paper. Preheat an oven to 350°F/180C.
  • In a food processor, pulse together the chickpeas, dates, tahini, maple syrup and vanilla until well combined and smooth.
  • Add the cacao or cocoa powder, almond flour, baking soda and salt, and process further until well combined. Add the dried cherries if using and pulse for another 30 to 60 seconds until combined. The mixture should be fairly thick. Stir in the chocolate chunks or chips.
  • Transfer the batter to the prepared baking dish and spread evenly. Bake for 20 to 24 minutes until a cake tester comes out clean. The brownies may be cooked a few minutes longer if you want a slightly crusty exterior.
  • Let the brownies sit in the pan to cool. Slice and serve.

Notes

Store remaining brownies in the refrigerator, covered so they don't dry out, for up to a week.

Nutrition

Calories: 301kcal
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