Guest Recipe: Chickpea Chocolate Brownies from The Herb Diaries

My wonderful friend Serena, from The Herb Diaries, has to be the Queen of desserts, especially when they’re guilt free and vegan. So she has shared her heavenly recipe for Chickpea Chocolate Brownies with me and I’m letting you in on the goodness!

Chickpea Chocolate Brownies
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  1. 400g tin of chickpeas
  2. 140g of almond butter
  3. 130g of ground almonds
  4. 100g of coconut sugar
  5. 60ml of maple syrup
  6. Pinch of salt
  7. 5 heaped tablespoons of cacao powder
  8. 8 tablespoons of water
For the icing
  1. 40g of cacao butter
  2. 1 tablespoon of almond butter
  3. 2 tablespoons of maple syrup
  4. 2 tablespoons of cacao powder
  5. Pinch of salt
  1. These really couldn’t be easier to make - simply pre-heat the oven to 200 degrees celsius. Place all the ingredients into a food processor and blend until totally smooth, then spoon into a lined baking tray.
  2. Bake your brownies for about 25 minutes, checking on them after 20, and then leave to cool completely in their tray.
  3. While the brownies cool you can make the icing by melting all the ingredients together over a low heat. Drizzle it over the cooled brownies and either serve warm (with ice cream!) so the icing is like a hot chocolate sauce, or place them in the fridge so the icing can set - a much less messy, but equally delicious option!
Sarah Malcolm



Find more heavenly recipes from Serena on her blog:


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