Chickpea Pumpkin Brownies
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
These vegan pumpkin brownies are made with chickpeas and have zero flour! It’s an easy, low calorie, and healthy dessert idea for any day!
Course:
Dessert
Cuisine:
American
Keyword:
brownie, pumpkin
Servings: 16 squares
Calories: 125 kcal
Ingredients
- 1 15- ounce can chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 1/4 cup nut butter, almond or sunflower seed
- 1/2 cup agave or maple syrup
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup chocolate chips + 2 tbsp for topping
Instructions
-
Preheat oven to 350 F / 175 C.
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In a food processor, combine chickpeas, pumpkin puree, nut butter, agave, coconut oil, and vanilla extract. Blend until the mixture is smooth.
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Add the rest of the ingredients, except for chocolate chips, and blend a little more to mix everything well.
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Gently mix in chocolate chips.
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Pour into greased 8x8 pan. Alternatively, you can use parchment paper instead of oil. Sprinkle the remaining chocolate chips on top. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool.
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Let cook for 10 minutes before cutting.
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Store in an airtight container for up to 5 days in the fridge.
Recipe Notes
Nutrition Information (per serving): Calories: 125 Fat: 5.3 g Saturated fat: 2.2 g Carbohydrates: 17.6 g Dietary Fiber: 2.4 g Sugar: 9.8 g Sodium: 78 mg Protein: 2.6 g