Fudgy Chickpea Tahini Brownies {Vegan}

I usually resist labeling a recipe as "best-ever", but I am tempted to say that these really are the best-ever fudgy brownies I have made to date — which is a tall order, considering how many tempting brownies recipes I have made over the years. And they take little time at all either — really a fuss-free fudge.

Sweetened only with dates and a small amount of maple syrup, the perhaps surprising ingredient is cooked chickpeas, but the blended chickpeas are what give these brownies a delightfully creamy texture that it just the right density — not too heavy and not too light, with just a little extra bite from dried cherries. And it doesn't hurt that the chickpeas give you an additional boost of protein too. Tahini is another ingredient that I have found works wonders in desserts not only to bind ingredients but also to add the distinctive earthy and nutty flavor of sesame. And the only flour used in these brownies is almond flour, making them gluten-free as well as vegan.

If you want a brownie with a bit more crunch, then leave them in the oven for a bit longer, but for me, there is nothing quite like a fudgy brownie with a soft and delectable texture.

Fudgy Chickpea Tahini Brownies {Vegan}

Recipe by Lisa Turner
Published on April 4, 2020

Moist, fudgy and dairy-free chocolatey brownies made with chickpeas, almond flour and tahini

Preparation: 15 minutes
Cooking time: 20 to 24 minutes

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Ingredients:

1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can)
1/2 cup pitted medjool dates (about 6 dates)
1/2 cup tahini
1/4 cup maple syrup
1 teaspoon vanilla extract
1/3 cup unsweetened cacao or cocoa powder
1/4 cup almond flour
1/2 teaspoon baking soda
a few pinches of sea salt
1/4 cup dried cherries (optional)
1/2 cup dark chocolate chunks or chips, divided

Instructions:

Lightly grease a 8 × 8 inch baking dish or line with parchment paper. Preheat an oven to 350°F.
In a food processor, pulse together the chickpeas, dates, tahini, maple syrup and vanilla until well combined and smooth.
Add the cacao or cocoa powder, almond flour, baking soda and salt, and process further until well combined. Add the dried cherries if using and half of the chocolate chunks or chips, and pulse for another 30 to 60 seconds until combined. The mixture should be fairly thick. Stir in the rest of the chocolate chunks or chips.
Transfer the batter to the prepared baking dish and spread evenly. Bake for 20 to 24 minutes until a cake tester comes out clean. The brownies may be cooked a few minutes longer if you want a slightly crusty exterior.
Let the brownies sit in the pan to cool. Slice and serve. Store remaining brownies in the refrigerator, covered so they don't dry out, for up to a week.

Makes 16 1-inch brownies