1x400g / 14 oz tinorganic chick peas, no added saltBPA free tin
100gquality dark chocolate
1teaspoonvanilla extract
1tablespooncoconut oil
1/4 cupraw cacao powder
1/2 teaspooncoarse sea salt
1/2 teaspoonbaking soda
1cupcoconut palm sugar
2cupsalmond meal
1/2cupoat flour
Optional, to decorate:
handful of dairy free chocolate chips
Instructions
Pre-heat the oven, 175˚C / 350˚F, fan bake. Line a square baking tin with baking paper.
Open the tin of chickpeas over a blender to save the liquid, using a sieve to catch the chickpeas. Transfer the chickpeas to a food processor.
Over a double boiler, melt the 100g dark chocolate together with the vanilla and coconut oil.
Pour the melted chocolate mixture over the chickpeas in the food processor, and add raw cacao powder, sea salt and baking soda. Blitz until the chickpeas are evenly processed. Set aside for the moment.
Blend the chickpea liquid on high until foamy, then add coconut sugar and blend again. Pour this over the mixture in the food processor, add almond meal and oat flour, and pulse until you have a medium-thickness brownie batter.
Pour batter into lined baking pan, scatter over a handful of chocolate chips if desired, place on the middle rack in the oven and bake for 30 minutes, allowing to cool completely before cutting.
Notes
You can substitute the oat flour for buckwheat or sorghum if you are celiac
No need to buy oat flour – use your blender to grind down whole oats
Source plain chickpeas if you can, no added salt, otherwise you may need to adjust the recipe, reducing the added sea salt
Most importantly – source a BPA free tin, as since we’re using the brine – which is in direct contact with the lining, we don’t want to be exposing ourselves to those potent endocrine disrupters
I’m sorry but I haven’t tested this recipe without the brine / aquafaba, there is no easy substitute as it is acting as a binder and providing the liquid needed to make the batter. Perhaps you could try a flax egg, and use a liquid sweetener like pure maple – I can’t promise anything! But report back if you tweak it with success
This brownie isn’t fussy, you don’t need to sift anything, and you don’t need to be overly militant about the cooking time
Truly – wait until it is entirely cool before cutting to avoid the brownie crumbling
Please follow the steps in the order written – the almond meal and oat flour need to be added last, otherwise you won’t be able to blend your batter
Nutrition panel is an estimate only, and is for 1 brownie. Recipe yields 16 brownies.