Fudgy Chickpea Salted Caramel Brownies (Gluten-Free + Dairy-Free)

If you’ve ever wondered whether chickpeas belong in brownies, the answer is a very confident yes. These Fudgy Chickpea Salted Caramel Brownies are rich, chocolatey, perfectly gooey, and secretly packed with nourishing ingredients. No one will ever guess they’re made from chickpeas — they taste like classic, decadent brownies with a swirl of the dreamiest vegan date caramel on top.

I’ve been making variations of chickpea brownies for years, but this version might be my all-time favorite thanks to that thick, glossy date caramel that melts right into the warm chocolate batter. It’s the perfect healthier dessert for holidays, weeknights, or anytime you want something sweet without pulling out a million ingredients.

Why You’ll Love These Brownies

• Ultra fudgy and rich—you’d never guess they’re made with chickpeas.

• Naturally gluten-free, dairy-free, and refined-sugar-free.

• Wholesome ingredients you probably already have in your pantry.

• The best vegan caramel swirl made from dates + almond butter.

• Easy to make in a food processor — no complicated steps.

• Perfect fresh and even better chilled the next day.

The Best Vegan Date Caramel Sauce

(Blend until smooth. Refrigerate for up to two weeks.)

Ingredients

• 5 large soft dates, pitted

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• Dash of sea salt

• 1/2 cup almond butter

• 2 tbsp maple syrup

• 1/4–1/2 cup filtered water or canned coconut milk
  Start small and add more until you reach your desired consistency.

Instructions

1. Add all ingredients to a blender.

2. Blend until smooth, stopping as needed to scrape down the sides.

3. Transfer to a glass jar and refrigerate.

Fudgy Chickpea Brownies

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed

• 1/4 tsp baking soda

• 1/2 cup pure maple syrup

• 1/4 cup almond butter

• 2 tsp vanilla extract

• 1/4 cup non-dairy milk

• 1/2 cup oat flour

• 1/2 cup dark cocoa powder

• 1/4 tsp kosher salt

• Vegan date caramel sauce (above)

• Optional: chocolate chips for topping

Instructions

1. Prep the Chickpeas

1. Add chickpeas to a saucepan and cover with water by about 1/2 inch.

2. Add the baking soda and bring to a boil.

3. Reduce heat and simmer for 15 minutes until very tender.

4. Drain (do not rinse!) and transfer to a food processor, spreading them out to cool for about 10 minutes.

2. Make the Brownie Batter

1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang for easy removal.

2. Once chickpeas have cooled slightly, add maple syrup, almond butter, vanilla, and milk to the food processor.

3. Blend until smooth.

4. Add oat flour, cocoa powder, and salt. Blend again until the mixture becomes thick like brownie batter.

3. Layer + Bake

1. Spread half the batter evenly into the prepared pan.

2. Add a generous layer of date caramel.

3. Spread the remaining brownie batter on top.

4. Sprinkle chocolate chips if using.

5. Bake for 15–17 minutes, until set at the edges and fudgy in the center.

4. Cool + Serve

1. Allow brownies to cool for 30 minutes at room temperature.

2. Chill for at least 1 hour (they slice best when cold).

3. Cut into squares and enjoy!

These brownies are rich, decadent, and secretly packed with nourishing ingredients — the dream combination. Save the recipe, share it with a friend, and tag me @whatrobineats if you make it. I love seeing your creations!

Fudgy Chickpea Salted Caramel Brownies (Gluten-Free + Dairy-Free)

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Servings 9 servings

Ingredients

  

1x2x3x

Vegan Date Caramel Sauce

• 5 large softs dates, pitted
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• pinch of sea salt
• 1/2 cup almond butter
• 2 tbsp maple syrup
• 1/4-1/2 cup filtered water or coconut milk, Start small and add more until you reach your desired consistency.

For the Brownies

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 tsp baking soda
• 1/2 cup maple syrup
• 1/4 cup almond butter
• 2 tsp vanilla extract
• 1/4 cup milk of choice
• 1/2 cup oat flour
• 1/2 cup dark cocoa powder (can use regular)
• 1/4 tsp sea salt
• chocolate chips for topping before baking

Instructions

 

Vegan Date Caramel Sauce

• Add all ingredients to a blender. Blend until smooth, stopping as needed to scrape down the sides. Transfer to a glass jar and refrigerate.

For the Brownies

• Prep the Chickpeas - Add chickpeas to a saucepan and cover with water by about 1/2 inch. Add the baking soda and bring to a boil. Reduce heat and simmer for 15 minutes until very tender. Drain (do not rinse!) and transfer to a food processor, spreading them out to cool for about 10 minutes.
•  Make the Brownie Batter - Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving overhang for easy removal. Once chickpeas have cooled slightly, add maple syrup, almond butter, vanilla, and milk to the food processor.
• Blend until smooth. Add oat flour, cocoa powder, and salt. Blend again until the mixture becomes thick like brownie batter.

  Spread half the batter evenly into the prepared pan. Add a generous layer of date caramel.
• Spread the remaining brownie batter on top. Sprinkle chocolate chips if using. Bake for 15–17 minutes, until set at the edges and fudgy in the center.
• Allow brownies to cool for 30 minutes at room temperature. Chill for at least 1 hour (they slice best when cold). Cut into squares and enjoy!

Tried this recipe?Let us know how it was!