Flourless chickpea brownies with almond butter caramel
The weekend is finally here and what better way to celebrate than with these healthified, but beyond delicious chickpea brownies! ♥
I am going to spend my Saturday cleaning and doing laundry, which probably doesn’t sound like that much fun, but I am looking forward to getting it done and as a little reward I plan to bake a batch of these yummy brownies when I am done.
The recipe is from my cookbook Regnbuemad and it is my go-to for a healthier brownie option when I have guests over or when I just want to spoil myself a little, I love how it is so quick and easy to make and it tastes absolutely amazing while being full of good for you ingredients like chickpeas ♥
Photos by Joachim Wichmann
– Yields 9 slices
1 can (240 grams) of chickpeas, drained & rinsed
4 tablespoons coconut oil
1⁄2 (about 0.2 cup) deciliter akacia honey or pure maple syrup
1 deciliter (about 0.4 cup) coconut sugar
1 teaspoon pure vanilla powder
2 1⁄2 tablespoon cacao powder
1⁄2 teaspoon baking powder
1/4 teaspoon sea salt flakes
50 grams dark 70% chocolate, chopped
Almond butter caramel:
1 deciliter (about 0.4 cup) pitted dates
3-4 tablespoons almond butter
2 tablespoon akacia honey or pure maple syrup
1/4 teaspoonsea salt flakes
1 deciliter (about 0.4 cup) plant milk
1⁄2 of the almond butter caramel
1⁄2 deciliter (about 0.2 cup) toasted hazelnuts, chopped
Start by preheating the oven to 175 c / 350 f. Then add all the ingredients, except the chocolate, to a food processor and blend until you have a smooth brownie batter. Stir in the chopped chocolate and pour the brownie batter into a brownie pan greased with coconut oil and bake it for about 25-30 minutes – it should not be completely baked through, so make sure to check it by sticking in a toothpick, if it comes out almost clean, but with a little moist crumbs/batter on it, then it is done – if it comes out clean then it has sadly already had too much and you risk it being dry.
Set aside the brownie pan to cool while you prepare the almond butter caramel.
Make the almond butter caramel by simply adding all ingredients to a foodprocessor and blend until you have a delicious creamy caramel.
Then cut the brownie into 9 slices and top them with half of the caramel and the chopped hazelnuts. Enjoy! ♥
Tip: Save the rest of the date caramel to use with other healthified treats (like my chocolate truffle cake with caramel popcorn) or try adding it as an indulgent topping to you morning oatmeal, it is such a delicious combo!