Chickpea brownies


  • 1.5 cups cooked and peeled
  • 30 g carob powder
  • 60 g cacao powder
  • 180 g apple sauce
  • 50 g hazelnuts roasted
  • 60 g coconut sugar
  • 3 tablespoon coconut oil
  • 1-2 tablespoons agave for extra sweetnes, if needed
  • 2 teaspoons baking powder
  • pinch of vanilla powder
  • 2-3 tablespoons almond milk if the mixture is too thick


  1. Preheat oven to 180 °C. Line a baking tin with non-stick baking paper or grease it with oil – extend paper above the sides, so you can pull the cake out when it is set.
  2. To prepare flax eggs, simply grind flax seeds in a coffee grinder. Mix 2 tablespoons of grounded flax seeds with 6 tablespoons of water and stir well. Place the bowl of flax eggs in the fridge for a minimum of 15 minutes.
  3. Place all ingredients (except hazelnuts) into a food processor and process until fully combined and smooth. If the mixture is too thick, add 1 or 2 tablespoons of almond milk and process again. Add chopped hazelnuts and stir gently.
  4. Pour the batter into the prepared baking tin and bake for 30 minutes until the sides start to pull away from the baking dish and the top is firm.
  5. Remove them from the oven and let them cool. Brownies will continue to firm up while cooling.