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Chickpeas and chocolate go together in this decadent, chocolate brownie recipe which is gluten-free, vegan, and made with all-natural ingredients.



Prep Time: 30 min | Cook Time: 30 min | Serves: 16


  • 1/2 cup chickpeas
  • 1/4 tsp baking soda
  • 1/2 cup pure maple syrup
  • 1/4 cup natural sunflower seed butter*
  • 2 tsp vanilla extract
  • 1/4 cup non dairy milk
  • 1/2 cup oat flour
  • 1/2 cup dark cocoa powder
  • 1/4 tsp kosher salt
  • Chocolate Ganache
  • 4oz vegan dark chocolate
  • 1/4 cup full fat coconut milk (from a can)
  • ●  Cacao nibs, for sprinkling
  • ●  Flaky sea salt, for sprinkling


  1. Place chickpeas in a pot and cover with 6 cups of water, bring to a boil on high, then Simmer uncovered for 60 minutes to 1 1⁄2 hours until the beans are tender (taste test as you cook) Add a bit of water if necessary to keep the beans covered with water while cooking. Drain the water.
  2. Transfer the hot chickpeas to a food processor and spread the chickpeas around so they can cool down a bit faster. Allow the chickpeas to cool for 10 minutes before continuing on.
  3. In the meantime, preheat the oven to 350F and grease and line a 8×8 square baking dish with parchment paper. Allow the paper to hang up and over the sides for easy removal later on.
  4. Once the chickpeas have cooled, add the maple syrup, sunflower seed butter, vanilla, and milk to the food processor. Blend until smooth.
  5. Add in the oat flour, cocoa powder, and salt and blend again until smooth. The mixture should turn thick, just like brownie batter.
  6. Scoop the batter in the prepared pan and spread it as even as possible.
  7. Bake for 15-17 minutes, then allow the brownies to cool at room temperature for about 30minutes. Chill in the refrigerator for another hour or until completely cooled. If you’re storing for longer than an hour, cover the pan before chilling.

Chocolate Ganache

  1. Add the chocolate to a heat-safe bowl and the coconut milk to a separate heat-safe measuring glass.
  2. Microwave the milk for about 1 minute, or until bubbling and steaming.
  3. Pour the hot milk over the chocolate and let it sit for 3 minutes.
  4. Then whisk the two together until smooth. Allow the ganache to cool at room temperature forabout 20-30 minutes to thicken. (Cooling is an optional step. Otherwise, feel free to pour the thinand warm ganache on top. Either way is fine!)
  5. Once thickened, spread the ganache over the chilled brownies and top with cacao nibs and seasalt (optional). Now slice and enjoy!