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.
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!
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.
Amount Per Serving (100 g)
Calories 235Calories from Fat 99
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.