Sweet and Salty Chickpea Brownies
Prep time
Cook time
Total time
Health-minded chocoholics will go crazy for these guilt-free brownies!
Recipe type: Gluten-Free Dessert
Cuisine: American
Serves: 16 brownies
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • ½ cup (4½ ounces) almond butter
  • ½ cup coconut sugar
  • ¼ cup almond flour
  • ¼ cup cocoa powder
  • ¼ cup double strength (strong) brewed coffee
  • 1 egg
  • 1 tablespoon avocado oil, plus 1 teaspoon for pan
  • 1 teaspoon vanilla
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup bittersweet chocolate chips (60%)
  • 1 teaspoon pink Himalayan sea salt
  1. Preheat the oven to 350 degrees and line an 8 x 8-inch pan with parchment paper overhanging on one side. Brush with 1 teaspoon of avocado oil.
  2. Place all ingredients except the chocolate chips and the Himalayan sea salt into the work bowl of a food processor and blend for 1 minute or until smooth. Stir in the chocolate chips by hand.
  3. Pour the batter into the prepared pan and spread it evenly.
  4. Bake on the bottom rack of the oven for 25-30 minutes.
  5. Let cool completely before cutting. Sprinkle the pink Himalayan sea salt on top before serving.
Nutrition Information
Serving size: 2 ounces, Calories: 156, Fat: 9g, Saturated fat: 2g, Unsaturated fat: 7g, Trans fat: 0g, Carbohydrates: 16g, Sugar: 9g, Sodium: 383mg, Fiber: 3g, Protein: 4g, Cholesterol: 12mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/sweet-and-salty-chickpea-brownies/