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These flourless brownies with a sweet potato frosting (which is optional but very recommended!) are absolutely delectable. They are vegan, gluten-free, oil-free (if you leave out the chocolate chips), grain-free, protein-rich, fudgy, chocolaty, and so rich! Made with chickpeas and other wholesome ingredients.
Healthy Flourless Brownies
Brownies will remain my favorite dessert. Period. I just love them, especially when they are fudgy, super chocolaty, and rich like these healthy vegan brownies with the most epic sweet potato frosting.
The recipe is plant-based, gluten-free, grain-free, protein-rich, and easy to make. It takes just 10 minutes to prepare the batter, so there is no excuse to not make this delicious dessert.
I love trying out new brownie recipes. I already shared some of my favorite recipes with you on my blog, like these Sweet Potato Brownies or these Pea Brownies and even Healthy No-Bake Brownies. These Cheesecake Brownies were a big hit as well!
Maybe you have already tried out one or more of these recipes. The healthy no-bake brownies have been remade many times on Instagram and people love them.
Chickpea Brownies
These vegan brownies contain chickpeas as the main ingredient. Chickpeas (sometimes known as garbanzo beans) are amazing, they are high in protein and contain lots of fiber, minerals, and vitamins. I love using chickpeas in desserts, for example in these No-Bake Cookie Dough Bars.
Vegan, Grain-Free, Gluten-free, Flourless Brownies
Not only are these brownies gluten-free, but they are also grain-free, flourless, and vegan. Ground almonds, flax seeds, chickpeas, and cocoa powder are the main ingredients of these deliciously healthy brownies. I also made them once with coconut flour. Both versions are good! Instead of ground almonds, you can use any ground nuts of choice, for example, hazelnuts.
Sweet Potato Frosting
You can make these flourless brownies without frosting, and I am sure you will like them. However, to take this dessert to the next level I urge you to make this lush sweet potato frosting! It’s made with sweet potatoes, so it’s basically like eating salad, haha. Seriously, in my opinion, the frosting is a must and my boyfriend actually LOVED it!
You Will Love These Brownies Because They Are:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Flourless
- Protein-rich
- Oil-free (if you leave out the chocolate chips)
- Chocolaty
- Fudgy
- Rich
- Healthier than most other brownies
- Can be made refined sugar-free
- Easy to make
- Delicious
- Great for dessert or breakfast
Mini Chocolate Chips
I’ve topped these chickpea brownies with dairy-free mini chocolate chips. This step is optional, of course, but in my opinion, you can never have enough chocolate in your life. So if you have the possibility to get them, then definitely do it!
Should you recreate my recipe, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your recreations.
How To Make Flourless Brownies?
It’s so easy to make these vegan chickpea brownies. I love using a food processor because it’s so convenient and you don’t need lots of different bowls. Simply add in the ingredients, blend and you are almost done. Check the easy recipe and the video below!
If you are looking for more delicious vegan brownie recipes, then check out the following ones:
- Zucchini Brownies
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
- Best Vegan Brownies
- Healthy No-Bake Brownies
Flourless brownies
Ingredients
Dry ingredients:
- 3/4 cup coconut sugar or brown sugar
- 3/4 cup ground almonds (*see recipe notes)
- 1/2 cup + 2 tbsp cocoa powder
- 2 tbsp ground flax seeds or ground chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup dairy-free chocolate chips (optional)
Wet ingredients:
- Two 15 oz cans chickpeas drained and rinsed
- 1/2 cup plant-based milk
- 1/3 cup nut butter or seed butter of choice (*see recipe notes)
- 1/2 banana or 1/4 cup applesauce
- 2 tsp vanilla extract
Frosting
- sweet potato frosting (optional)
Instructions
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- Blend the chickpeas with all wet ingredients in a food processor until smooth (check the video).
- Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
- Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9"x6" (23 x 15 cm).
- Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don't overcook the brownies! Let them cool completely. They'll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
- Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!
Video
Notes
- You can use any ground nuts instead of ground almonds. For a nut-free version try ground hemp seeds, pumpkin seeds or sunflower seeds. If you want to make the brownies with coconut flour, then use only 45 grams and not 90 grams since coconut flour absorbs a lot of liquid.
- Any nut butter like peanut butter, cashew butter works fine. For a nut-free version use coconut butter or sunflower seed butter.
- Nutrition facts are for 100 g without the frosting.
Nutrition
If you are using Pinterest, feel free to pin the following photo:
These are the fudgeiest brownies ever!!
Thank you, Jess! I wish I could share them with you. ❤️
Could you sub the chickpeas for white beans? Or any other beans you would suggest?
Yes, white beans should work too. I believe black beans would be another great option. 🙂
These brownies are everything you describe and more. I really enjoyed the brownie on its own but the frosting definitely made it next level ! Thanks for a great recipe can’t wsit for my family to try it, if it lasts that long ????????????
Thank you, Megan! I am so happy that you love my recipe! 🙂
These brownies look so good! ????
Love the chocolate chips on top.
Lots of love
Bianca ❤️
Thank you very much, Bianca! I hope you will give them a try. ❤️
Love these! I definitely had them for breakfast like you said ????
Wonderful! I am glad you like them, Ruth. 🙂
What I love is no crazy ingredients and substitutions are listed for nuts and such… My dream recipe as I’m vegan (WFPB), celiac, and have a tree nut allergy. Not to mention overseas in an area where “exotic” ingredients are just not happening!!! This is a win all around for me, I’m sooo trying this!! ????????
Amazing, Nichole! I hope you will like this recipe! 🙂
Hi. In which of your books can I find this? I am trying to decide which one to buy ????
Hahaha, thank you so much for your sweet comment! 🙂 I hope to be able to sell a cookbook in the future.
Much love, Ela
Would almond pulp from making milk workin this recipe? I’m trying to find a good way to use it!
You can give it a try. But since almond pulp contains almost no fat and this recipe contains no oil, the brownies probably won’t be as rich. Let me know if you try it out though! 🙂
Could you Sub the chickpeas for pumpkin purée ?
Hey Patty, I think it could work, however, you will most likely need less plant-based milk since pumpkin purée contains more water content than chickpeas. Let me know how it turns out if you give it a try! 🙂
disappointed. I just made the brownies and really looking forward to trying them. i hadn’t realized I didn’t have any of the frosting ingredients UNTIL THE LAST STEP IN THE DIRECTIONS??? PLEASE PLEASE ADD A NOTE OF THE 2ND RECIPE IN THE INGREDIENTS.
Hi Susan, the frosting is optional and I am sorry I forgot to mention it! I will add a link to the ingredients. I hope you enjoyed the brownies! 🙂
Can I substitute the coconut sugar for maple syrup or maybe ripe banana?
Hi, if you use maple syrup then you will need to add less plant-based milk! I never tried it so I can’t say how it will turn out. Please report back if you do.
I would not recommend using a banana because it’s not sweet enough.
Hey, these look delicious ???????? any tips on how to make them refined sugar free? Could for example honey be a suitable alternative? Thanks!
Hey Johanna, you can use date sugar, coconut sugar or date paste. Honey is also refined. 🙂
Hi Ela,
I lade these brownies for my birthday and they were a huge success! Everyone loved it and it was so much fun to just not feel super guilty while eating dense and rich chocolate brownies 🙂 Espcially the frosting amazes me. Since it was a little too chocolately I added pomegranate and raspberries on top. An absolute winner 🙂 Thanks for this amazing recipe!
Yay, that’s amazing! Thanks a lot for your great feedback, Nina. ????
Just wondering if the measurements are wrong because you 3/4 of a cup for both coconut sugar and almonds, and the cacoa amount does not add to 60g ????
It’s for American measuring cups! Maybe you are using different cups in the UK? I would recommend using grams, not cups. It’s more accurate.
These are the best vegan brownies I’ve ever had! I subbed 10 medjool dates for the sugar, and used an 8×8 pan. So thick and fudgy, and the frosting with them is a win- so amazing!
Terrific! Thank you very much for your awesome feedback, Liz! It’s good to hear that the brownies also turn out delicious with dates! 🙂
How do you make the frosting please as I cant find the ingredients ????????????
You need to click on the link in the recipe which says “sweet potato frosting” then you will be redirected to the recipe. 🙂
Could I substitute (thawed) winter squash puree for the sweet potatoes in the frosting? Will it affect the texture?
I can’t wait to make these!
Hey, I never tried it but I think it could work! Please report back if you give it a try. 🙂
Hi, it looks graet!!
I don’t like to use cand food.
How much grams of chickpea should I take?
Thanks
It’s mentioned in the recipe. 500 g! 🙂
This looks devine, I cannot wait to make it.
Do you think it would be possible to use Stevia instead of coconut sugar? If so how much would you recommend using?
BTW thanks for all your delicious recipes, I love trying them out in my own kitchen ????
Thank you! Do you mean Stevia which is often combined with Erythritol? If yes, then that should work. I would probably use the same amount in grams. 🙂
I use 50g of Stevia instead of 150g of coconut sugar and it worked a treat ????
I’m in Australia so I used a brand here called Natvia.
Now that I’ve made it, and consumed half of it can I freeze the remainder so I don’t eat it all in 3 days?
????
Sure, you can freeze the remainder! So happy you liked the recipe, Julia. 🙂
Do you know the calories per serving?
Sorry I don’t. You can check out cronometer.com to calculate it. 🙂
I made these and they turned out incredibly delicious ! I was a bit afraid to put chickpeas and sweet potatoes in a dessert but I’m never gonna turn to my older recipes, this one is just perfect ! Made them 3 days ago and they are still so good, I keep them covered in the fridge.
Thank you Ela for sharing such inspiring recipes ❤️
Yay, that’s AMAZING! I am so glad you are loving this recipe, Abit. 🙂
I made them and they’re delicious! Thanks for sharing your recipe. Do you know the nutritional information for these?
So happy you liked the recipe! 🙂 Sorry but I don’t have the nutritional information for them yet.