I made these brownies this weekend for post sunday roast dessert to have whilst watching a movie with the family. They turned out to be one of my new favourite recipe’s and they got everyone’s approval, which can be a challenge in my house.. especially if they contain chickpeas.
These literally took 45 minutes from start to finish, I left them baking in the oven whilst I sat and ate my roast! Not only are they absolutely delicious, but so high in protein and fibre, with the added benefits of vitamin C from the oranges. These are a great alternative for anyone who loves brownies but is vegan, gluten free, avoiding refined sugar or anything processed.
To make a batch of 5 large brownies:
1 can chickpeas
1/2 cup buckwheat flour
1/2 cup raw cocoa powder
1 cup dates
Juice of 2 oranges
zest of one orange
4 tbsp honey
Start by peeling and blending 2 oranges into juice (I like to use a nutribullet for this, but any blender would work), then add with all the ingredients including the zest of one orange into a good food processor. Blend the mixture and pour evenly into a baking tray. Bake at 150 degrees for 40 minutes. Once the batch has cooled, cut into brownie shapes and top with some extra zest of an orange.
The brownies have such a lovely gooey texture that I enjoyed them without a topping, though I might experiment next time I make another batch with a healthy chocolate orange sauce!
Make sure to tag me in any pictures if you decide to make a batch!