Flourless Chickpea Raspberry Brownies

Flourless Chickpea Raspberry Brownies

Double chocolate, raspberry brownies are made with chickpeas instead of flour. Added cashews reach the perfect fudgy consistency and the raspberries are an incredible combo! These raspberry flourless brownies are vegan, gluten-free, and paleo.

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Course: Dessert

Cuisine: American, European

Keyword: brownies, cashews, chickpeas, chocolate, chocolate chips, chocolate powder, cocoa, flourless, fudgy, raspberry

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: slices

Calories: 213kcal

Equipment

square cake tin
Blender

Ingredients

1 can chickpeas drained and rinsed
1 cup cashews soaked for 4 hours or boiled for 1 hour, rinsed and drained
1/2 cup cocoa powder
1/2 cup maple syrup
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 flaxseed egg 1 tbsp ground flaxseed + 2 tbsp water
1/4 cup chocolate chips dairy-free
1/2 cup raspberries frozen or fresh

Instructions

Preheat oven to 190°C/375°F.
Place chickpeas, cashews, cocoa powder, baking soda, baking powder, vanilla extract, sea salt, and maple syrup in a blender and process until smooth. Pause and scrape the sides of the blender if needed.
Add flaxseed egg and stir to combine. The batter should be sticky and holds firmly together by now.
Gently fold into chocolate chips and a half of raspberries.
Pour the batter into a prepared square bake dish. Place the other half of raspberries on the top.
Place in the oven and bake for 25 minutes to reach a fudgy constistency. For more chewy brownies, bake for 35 minutes.
Remove from the oven and let the brownies sit for 20-30 minutes before cutting. For easier cutting, use a warm and lightly wet knife.

Notes

Store in a fridge in an air-tight container for up to 1 week.

Freeze-friendly.

Nutrition