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