Vegan Chocolate Chickpea Raspberry Brownies




Vegan Chocolate Chickpea Raspberry Brownies



  • You’ll need a small square tin.
  • Ingredients:
  • 1 can of chickpeas
  • 1 cup of almond meal
  • 1 cup + 2 tbsp of nut milk
  • 1/2 cup of all purpose GF flour
  • 7 tbsp of raw cacao powder
  • 1/3 cup of stevia or coconut sugar
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1 tsp of vanilla powder
  • pinch of salt
  • 1 cup of fresh or frozen raspberries
  • Optional: 2 tbsp of protein powder


  1. Pre-heat your oven at 175 degrees Celsius and line your brownie tin with baking paper.
  2. Drain and rinse your chickpeas and blitz in a food processor.
  3. Add in the rest of the ingredients apart from the raspberries and mix for a few minutes until smooth. Scrap the side of the food processor if needed.
  4. Pour the dough in your tin and top with the raspberries.
  5. Cook at 175 degrees Celsius for 35 minutes.
  6. Leave to cool slightly before cutting and keep it in the fridge.




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