Chickpea Walnut Brownie Loaf

I highly recommend making these. They will be on repeat in our household. I often make the same baked goods over and over because I know they’re tasty, on the healthier side and easy to whip up!

I love adding chickpeas to baking because it adds protein to balance blood sugar levels. This keeps our energy up, our hormones balanced and we feel less anxious. Originally, this was a Joyous Health recipe, but I made changes to it, including adding almond butter to the butter. Adding some more fats also helps regulate blood sugars, avoid a sugar high then a subsequent crash. It also makes it extra creamy and as much as I detest the word, moist. You can even tell in this picture how ‘not dry’ these brownies are. DELICIOUS I tell ya. All ingredients used below are organic, except for the almond butter, do your best.

look at that texture

Ingredients

• 1 can of organic BPA free chickpeas (I choose Eden, 400 ml)

• 5 dates, pitted

• 1/3 cup real maple syrup, to taste

• 1 chia egg (1 tbsp chia seeds with 2.5 tbsp water, combine let sit 5 minutes)

• 1/3 cup coconut oil, should be soft or melted

• 1 tsp pure vanilla, alcohol free

• 1/2 cup raw cacao

• 1 tsp baking powder

• 1 tsp true cinnamon

• 1/4 cup almond butter, or more to get achieved texture

• 1/2 cup walnuts, crushed or pieces

• 1/2 cup vegan chocolate chips, I choose mini

Directions

1. Preheat oven to 350 degrees F. I used a loaf banana pan, but you could also use a 8 inch baking pan for squares (I don’t have one!). Line with parchment paper

2. Soak the dates in hot water to soften for 10 minutes

3. In a good food processor, combine all ingredients and process

4. Add in chocolate chips and walnuts and mix by hand (you can transfer to a bowl, but I add directly to the food processor container)

5. Scrape batter into pan, bake for 25 minutes or until sharp knife inserted into centre comes out clean. Loaf style with almond butter and a chia egg will take longer than the original Joyous Health recipe with egg

6. Let cool, cut, store in the used parchment paper in an air tight container in the fridge. Top with nut or seed butter of choice, if you like that sort of thing. Option to freeze, but I ate them all

Tag me if you make the 100% plant-based version of these, @jordanbruceRHN or comment on the blog.

See other recipes here

ENJOY.

Jordan Bruce, RHN

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