Chocolate-chili chickpea brownie

By December 3, 2020Recipes

Who says that holiday dessert has to be fruit-cake, trifle or mince pies Download the butterfly from the road? These moist chocolate brownies have a delicious little sting to them – and they’re not only vegan, but also gluten-free!


  • 1 cup dark chocolate chips
  • 3 tablespoons coconut oil
  • 1 shot espresso or 1 Tbsp instant coffee dissolved with 5 Tbsp hot water
  • 2 cups cooked and drained chickpeas
  • 250ml any dairy-/soy free milk
  • 5 tablespoons raw cacao or regular cocoa powder
  • 1.5 cups almond meal/freshly ground almonds
  • 1 cup coconut sugar
  • ½ cup honey or maple syrup
  • 2 tablespoons arrowroot powder or tapioca/potato starch
  • ½ teaspoon chili or cayenne powder
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt


  1. Pre-heat oven to 180°C
  2. Oil a square baking tin, or line with parchment paper
  3. In a bowl over a pot of simmering water melt the chocolate together with the coconut oil
  4. Remove from the heat and stir in the coffee until emulsified.
  5. Combine the rest of the ingredients and mix until smooth in a food processor.
  6. Add the melted chocolate and mix again.
  7. Pour into tin and bake for 25 – 30 min, and don’t over-bake the brownies: the batter should still be a little wet inside when you insert a skewer or knife.
  8. Let it cool, then cut into squares and decorate with sliced almonds.

Makes 20.

Source: Food52

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