Healthy Superfood Brownies

You might have heard of the elusive chickpea brownie, but if you haven’t tried one out yet then this is the perfect opportunity! Chocolaty, incredibly rich, easy, filling, gorge-worthy – this dessert is perfect to satify any sweet tooth. Delicious with flavoursome depth, this recipe is also really healthy, which is quite frankly insane because these brownies taste like they should be an utterly calorific treat. And of course, this recipe is completely vegan and naturally gluten-free!

As these brownies are made with chickpeas, they are packed full of fibre. This is great for those following a gluten-free diet, but great for all who don’t too because you will feel full for longer. With Winter coming on (for some), this can be especially useful on cold nights when you want something yummy and warming to fill the belly, without sacrificing your diet. Plus, as chickpeas are low in carbohydrates, these are also suitable for those on a keto diet. Each serving is approximately 28g of carbohydrate. Another low carb, vegan, gluten-free champion!

One more reason this recipe is so healthy – and the key ingredient behind the name – is that it uses cacao powder. Cacao is renowned for its powerful health benefits that have elevated it to superfood status, including that it is brimming with antioxidants. So when I say this is a guilt-free dessert, I really mean it! This recipe serves six and takes around 50-70 minutes all in all, with little engagement and only three simple steps.

Ingredients:

> 30-40g (3-4 TBSP) Raw Cacao Powder.

> 50g Brown/Caster Sugar.

> 3 TBSP Golden Syrup/Alternative.

> 400g Tinned Chickpeas, drained and rinsed (or equivalent self-cooked chickpeas).

> 100ml Plant Milk of choice (I advise soya or oat).

> 2 TSP Vegan Vanilla Extract.

> 400g (8 TBSP) Peanut Butter (also works with alternative nut butters such as almond, but it is important to have a similar consistency).

> 1/2 TSP Bicarbonate of Soda (optional, but does help the consistency along on its way a little).

Method:

1) Blend the chickpeas and milk until as smooth as possible. It doesn’t really matter if you have bits of chickpea scattered through, as this provides a bit of extra texture – this isn’t necessary though, and is completely down to your preference. I sometimes will leave a few whole chickpeas and sometimes I’ll ensure they are all blitzed. It’s your choice!

2) Add in all other ingredients and blend to combine.

3) When throughly mixed, transfer to a lined baking tray and put in the centre of the oven on Gas Mark 4 for around 40-60 minutes. Check often after 30 minutes as this can vary depending on the strength of the oven you use. You want to take the brownies out and leave them to stand for around ten minutes as they cook on, so remove when you can pull a knife out of the brownies and it is clean. I always over-cook everything but with these, it is important not to let them burn because they will become hardened and crunchy in parts, as opposed to moist with that classic brownie outer.

If you loved these brownies, let me know in the comments and drop a like. Your support is much appreciated! And follow The Eleuther if you want more vegan and gluten-free recipes like this, as well as travel and lifestyle content, delivered directly to your inbox. Happy Weekend!