Description

These high protein, vegan and gluten free chickpea brownies are sugar free and a delicious no-bake dessert.

Ingredients

Units Scale

1 cup dates pitted, about 10 in total
1 can chickpeas 15 oz, drained and rinsed
1/4 cup raw cacao powder
2 tbsp cocoa powder
1 scoop protein powder
1/4 cup + 2 tbsp almond milk
2 tbsp chia seeds
1 1/2 tbsp coconut oil
1 1/2 tsp he shou wu optional
1/3 cup chocolate chips Added after blending

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Instructions

Line a 9 x 11 square pan with parchment paper, use coconut oil on the pan to keep the paper in place.
Pit the dates and add to a blender or food processor with 3-4 tbsp water. Blend on high until the mixture is smooth, this is your date paste.
Drain and rinse the chickpeas and add them to the date mixture and blend again.
Add the remaining ingredients into the blender/food processor (except the chocolate chips) and mix until combined.
Pour the mixture into a bowl and add the chocolate chips and stir it around until they are incorporated.
Add the mix into your lined pan and smooth the top layer, add some more chocolate chips on top.
Place in your fridge or freezer to set. If placing in the freezer, leave it for about 45 minutes and in the fridge, about an hour or longer. I like to leave it in the freezer until it’s really cold, then I cut into squares and put it in the fridge.

Notes

For the chocolate chips, I kept them sugar free by using Lily’s stevia sweetened chocolate chips. They taste great!

I used a mix of raw cacao powder and cocoa powder for this recipe. Raw cacao has more nutrients. minerals etc., however cocoa has a subtler taste. You can go for either or in this recipe, depending on your preference.