Vegan Chickpea Brownies (Gluten & Dairy Free)

Once in a while you just need a sweet treat. For me that means anything with chocolate. These brownies are a healthier version yet don’t compromise the chewiness and rich flavour brownies should have. There’s only 2 of us at home so eating an entire tray is out of the question. Good thing these brownies can be frozen for up to 3 months. Just thaw as many as you want and they return to their fresh out-of-the-oven state.


  • 1 small can + 1/2 chickpeas, drained and rinsed. (400ml cans)
  • 1/2 cup peanut or almond butter
  • 1/2 cup maple syrup
  • 1 Tbsp melted coconut oil
  • 1 tsp. vanilla
  • 1/4 cup almond flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips and more for sprinkling on top!


  1. Preheat oven to 350F.
  2. In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla,
  3. Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
  4. Continue to process, scraping down sides as necessary until smooth.
  5. Once creamy and smooth, take off lid (also remove the blade) and stir in chocolate chips.
  6. Do not process the chips.
  7. Pour into greased 8×8 pan and sprinkle with extra chocolate chips if desired.
  8. Bake for 23 minutes.

I enjoy these with a cup of mint tea or a cold glass of almond milk.

Until next time.



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