As a pastry chef I am always interested in trying new recipes as most of my clients and customers love vegan, raw and gluten-free treats. And this is the BEST BROWNIE I ever made. And its vegan. And gluten free. And soy free. Oh, and its made out of CHICKPEAS!!! Crazy, I know! You need to try this!


1 cup dark chocolate chips or 7 oz broken into pieces
3 tablespoons coconut oil
1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
2 cups cooked and drained chickpeas
250 milliliters almond milk (or any other dairy-/soy free milk
5 tablespoons raw cacao or regular cocoa powder
1.5 cups freshly ground almonds/almond meal
2 teaspoons baking powder
1 cup coconut sugar
1/2 cup honey or maple syrup
2 tablespoons arrowroot powder or tapioca/potato starch
1/2 teaspoon chipotle, cayenne or chili powder
1 teaspoon cinnamon
1/2 teaspoon salt


Step 1
Pre-heat oven to 180°C\r\nLine a square baking tin with parchment paper\r\n

Step 2
In a bowl over a pot of simmering water melt the chocolate with the coconut oil\r\nTurn off heat and stir in the coffee until emulsified.\r\n

Step 3
In a food processor combine the rest of the ingredients and mix until smooth.\r\nAdd the melted chocolate and mix again.\r\n

Step 4
Pour into tin and bake for 25 – 30 min (do not overbake!, it should be still a little wet inside when you check with your knife or metal skewer)

Step 5
Let cool, cut into squares and decorate with sliced almonds.\r\n