### These Flourless Vegan Brownies Are Shattering the Mold
Listen up, because I’m about to drop a bombshell that’s going to disrupt your entire understanding of what brownies can be. Forget everything you know about traditional baking, because these flourless vegan brownies aren’t just playing the game – they’re changing it entirely.
First off, ditch the notion that a brownie needs flour to be decadent. That’s old news, and we’re here for the revolution. The base? Chickpeas. Yes, you read that right. Chickpeas are about to become your new best friend, not just in the realm of hummus, but in your dessert spread too.
Now, before you start questioning the audacity, let’s break it down. These brownies are packing some serious firepower in the flavor and texture department. We’re talking a blend of coconut or brown sugar for that sweet kick, coupled with ground almonds for a nutty depth that flour could never dream of providing.
But we’re not stopping there. Cocoa powder is the secret weapon here, giving you that chocolate intensity that’s non-negotiable in any brownie worth its salt. And speaking of salt, just a pinch is all it takes to elevate the chocolate flavor to legendary status.
Want to add an extra layer of complexity? Throw in some dairy-free chocolate chips – because why the hell not? Life’s too short for one-dimensional desserts.
The wet ingredients? They’re the glue bringing this masterpiece together. Chickpeas provide the bulk, plant-based milk smoothes it out, and nut or seed butter adds a creamy richness that’s downright sinful. And because we’re all about pushing boundaries, a hint of banana or applesauce is our secret ingredient for moistness without muddiness.
Vanilla extract is the final flourish, because even rebels respect the classics. It ties everything together, rounding out the bold flavors with a familiar warmth.
Now, let’s talk execution. You might think something this groundbreaking requires a PhD in culinary arts, but you’d be wrong. This is about democratizing decadence, making awe-inspiring desserts accessible to everyone, regardless of their baking background.
Simply blend these ingredients together, spread the batter into a pan, and bake. That’s it. The result? Brownies that are so moist, so fudgy, and so richly flavored, they’ll make you question every brownie you’ve ever eaten before.
These flourless vegan brownies are more than just a dessert. They’re a statement. A statement that says, “We’re not settling for mediocre.” A statement that declares, “We’re here to flip the script on what’s possible in plant-based baking.”
So, are you ready to join the revolution? Are you prepared to experience a dessert that’s so next level, it’ll leave you speechless? Then strap in, because these brownies are about to take you on a wild ride. Welcome to the future of indulgence.
Summarized Steps
Dry ingredients:
* 3/4 cup (150 g) coconut sugar or brown sugar
* 3/4 cup (90 g) ground almonds (*see recipe notes)
* 1/2 cup + 2 tbsp (60 g) cocoa powder
* 2 tbsp ground (2 tbsp ground) flax seeds or ground chia seeds
* 1 tsp (1 tsp) baking powder
* 1/4 tsp (1/4 tsp) baking soda
* 1 Pinch of (Pinch of) salt
* 1/4 cup (50 g) dairy-free chocolate chips (optional)
Wet ingredients:
* 2 (15 oz) cans (500 g) chickpeas drained and rinsed
* 1/2 cup (120 ml) plant-based milk
* 1/3 cup (80 g) nut butter or seed butter of choice (*see recipe notes)
* 1/2 (60 g) banana or 1/4 cup applesauce
* 2 tsp (2 tsp) vanilla extract
INSTRUCTIONS
* I recommend using a kitchen scale for this recipe.
* Blend the chickpeas with all wet ingredients in a food processor until smooth (check the video).
* Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
* Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9″x6″ (23 x 15 cm).
* Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don’t overcook the brownies! Let them cool completely. They’ll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
Sweet potato frosting:
* 2 small (300 g) sweet potatoes cooked
* 1 cup (240 g) sunflower seed butter or nut butter of choice
* 1/3 cup (105 g) maple syrup or agave syrup
* 4 tbsp (24 g) cocoa powder unsweetened
* 1/8 to 1/2 cup (120 ml) plant-based milk (amount depends on consistency / read instructions)
* 1/2 tbsp vanilla extract
* Pinch of salt
Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy, and creamy frosting. If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup, but you might need even more). If you use orange sweet potatoes,1/4 cup plant-based milk should be enough.
* Frost the brownie and enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.
NOTES
* You can use any ground nuts instead of ground almonds. For a nut-free version try ground hemp seeds, pumpkin seeds or sunflower seeds. If you want to make the brownies with coconut flour, then use only 45 grams and not 90 grams since coconut flour absorbs a lot of liquid.
* Any nut butter like peanut butter, cashew butter works fine. For a nut-free version use coconut butter or sunflower seed butter.
* Nutrition facts are for 100 g without the frosting.
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Source Elavegan
So next level, it'll leave you speechless
