Vegan GF Chickpea Rasbperry Brownies

I have been loving brownies lately and in case you missed it I made vegan sweet potato tahini brownies last month. In this brownie recipe I used chickpeas this time. And I promise you cannot taste the chickpeas at all. But instead it gives you a nice hit of plant-based protein and makes for a more healthy sweet! I also added Happy Way choc pea protein powder and I calculated that a slice of this gluten free/vegan brownie has around 15gr of protein!

I love the addition of raspberries in this brownie but you could leave them out or add nuts instead.

Also I cannot believe today is December 1st already! I will be sharing some Christmas recipes soon although this recipe is a definite crowd pleaser to make with family and friends!

Vegan Chocolate Chickpea Brownie Recipe:

• 1 can of chickpeas;
• 1 cup of almond meal;
• 1 cup + 2 tbsp of almond milk;
• 1/2 cup of buckwheat flour;
• 6 tbsp of raw cacao powder;
• 1/3 cup of coconut sugar or more to taste;
• 3 tbsp of plant protein powder (optional);
• 1 tsp of baking powder;
• 1 tsp of cinnamon powder;
• 1 tsp of vanilla paste;
• pinch of salt;
• 1 cup of frozen or fresh raspberries- or nuts. 

1. Preheat your oven to 175 degrees Celsius;
2. Line your brownie pan with baking paper;
3. In a food processor, add all the ingredients together apart from the raspberries and mix until well combined and smooth;
4. Pour the batter into the pan, add in the raspberries,  press a few into the brownies and leave a few on top. 
5. Cook for 35 minutes at 175 degrees Celsius or until a skewer inserted comes out clean. 

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