Phil’s Vegan Chocolate Brownies

As I have a limited kitchen in Bangkok (one induction hob) my partner has helped out and made some delicious Brownies! Cheers Phil!


2 cans of chickpeas (500g) drained and rinsed

120ml of plant milk (of your choice)

80g of nut butter (of your choice)

½ a banana

2 tbsp vanilla

150g coconut sugar or brown sugar

90g ground almonds

2 tbsp cocoa powder

2 tbsp flax seeds or chia seeds or basil seeds

1 1/2 tsp baking powder

A pinch of salt

Dairy free chocolate chips (these are optional but I’d add them in as liberally as you wish)

Step 1

Preheat the oven to 180.

Step 2

Put all the wet ingredients into a food processor (chickpeas, plant milk, nut butter, banana and vanilla) and mix it!

Step 3

Add all other ingredients (not the chocolate chips) and blend it again.

Step 4

Line your tray (23x15cm) with grease proof paper or coconut oil and pour in the batter. Sprinkle chocolate chips on now if you want to add them.

Step 5

Bake for 40ish minutes (please check after 30 with a toothpick and then every 5 minutes as ovens differ). The toothpick should almost be clean. Then let the brownies cool completely.

Step 6

Chickpea brownies taste best on the second or third day so you’ll have to be patient.

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