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Chickpea Brownies

Chickpea Brownies


Chickpea Brownies

A healthier version but still gooey in the middle
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American, English
Keyword: Dairy free / Gluten Free / Egg Free / Vegan (if honey omitted)
Servings: 16


  • Food Processor


  • 50 g Porridge Oats
  • 100 g Nut Butter (peanut/almond/cashew)
  • 1 tin Chickpeas (drained)
  • 50 g Cocoa Powder
  • 100 g Honey or Maple Syrup
  • 1 Tbsp Coconut Oil
  • 1/4 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 3-4 tbsp Milk (dairy or plant)
  • 1 tsp Vanilla Essence
  • Dark choc chips/coconut/nuts (optional toppings)


  • Preheat your oven to 180º / gas mark 4
  • Put the oats into your food processor and blitz to a fine powder
  • Add the chickpeas to the food processor and blitz again
  • Add all the other ingredients except the milk and blitz until a batter is formed
  • If the batter is a little dry add some milk little by little. You are aiming for a thick cake batter.
  • Scrape the mixture into a lined baking tin and spread evenly
  • Top with dark chocolate chips/walnuts/coconut or anything else you fancy.
  • Pop in the oven for 20-25 minutes until crunchy on top.


Chickpeas make these brownies incredibly moist whilst boosting the fibre and protein content and oats add further fibre and immune system priming beta-glucans. 
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