Double Chocolate Chickpea Brownies

April 24, 2018

I know what your thinking... but please cast your hummus chocolate cake preconceptions aside and give these a go. They are fluffy, but dense, moorish and sweet, loads of flavour with the benefit of being a protein superfood. You are going to love them for breakfast morning tea, after tea with a tea just give them a go!

Dairy free and super easy, I promise you everyone will love them and if they don’t then find some new friends... or just make me your friend.






  • 2 cans chickpeas drained and rinsed

  • 4 eggs

  • 2/3 cup cacao powder

  • 3/4 cup brown or coconut sugar

  • 4 tablespoons full-fat canned coconut milk or coconut oil

  • 1 shot of espresso

  • 4 teaspoons baking powder

  • ½ cup dark chocolate chips


  1. Preheat the oven to  180 degrees line a square pan.

  2. Add all ingredients for the brownies to a blender and blend until completely smooth.

  3. Pour the brownie batter into the prepared baking pan and bake for 35 minutes or until a skewer inserted comes out clean.

  4. Allow brownies to cool at least 20 minutes before cutting and serving.

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