I’m feeling super festive this year! Maybe it’s because we are buying a brand new Christmas tree for our new home or maybe it’s because I haven’t been listening to holiday music since November 1st at malls this year. To be honest, I’m trying to finish most of my Christmas shopping online as I find malls just overwhelming, loud and ridiculous this time of year. Not to mention the trying to find parking situation… Anyways y’all know I love chickpeas so of course I had to come up with a festive recipe using them.
I decided to not ice these brownies and leave it up to you to do with it as you please! They taste super delicious as is but I do like using yogurt as a healthy topping right before I shove a piece in my mouth or you could use your favourite store bought vanilla icing, add some extra cranberries and enjoy!
Since this recipe uses chickpeas, make sure you let the brownies cool completely before cutting. The texture is amazing but it needs time to set. Also in case you are one of those people that is NOT a fan of chocolate and peppermint, just omit or substitute vanilla extract! The brownies will still be delicious I swear.
Looking for more ways to use chickpeas in baking? Why not right – extra protein, super delicious texture, it’s almost acceptable to eat brownies for breakfast! Check out some of my other recipes:
- Vegan Grain Free Chickpea Blondies
- Vegan Grain Free Carrot Cake Blondies
- Vegan Cookie Dough Protein Balls
- Vegan Grain-free Chickpea Pumpkin Blondies
Ah holiday baking just gets me into the best mood and I just can’t wait for you to try this recipe! Please remember to tag me on socials @balancingandie so I can see your lovely creations. It just makes my day!
Vegan Cranberry Peppermint Chickpea Brownies
- 1- 540ml can of chickpeas (approx 2 cups drained)
- 1/2 cup tahini (or any unsweetened nut butter)
- 1/3 cup maple syrup
- 1 tsp peppermint extract
- 1/3 cup almond milk
- 1 1/2 tsp baking powder (look for cornstarch free one if grain-free)
- 1/4 cup cocoa powder
- 1/2 cup almond flour
- 1/2 cup dried cranberries
- 1/3 cup semi-sweet dark chocolate chips
- Preheat oven to 350F. Line 8x8 baking pan with parchment paper.
- Using your food processor and the "S" blade, puree the chickpeas on high until evenly broken down but not a paste.
- Add remaining ingredients (except for add-ins) and mix again until well combined. This won't take too long. Stir if needed.
- Stir in chocolate chips and cranberries. Give it a taste - does it need more maple syrup or cocoa? I like my goods not as sweet but it's up to you! After the taste test, pour mixture into prepared baking pan.
- Bake for approximately 45 minutes until the center is soft but firm to the touch and sides start to shrink away from the pan. I like to leave my brownies slightly soft in the center as they continue to cook and firm up in the refrigerator.
- Allow brownie to cool completely. 15 minutes at room temperature. Transfer to cooling rack and refrigerate for 30 minutes or overnight. Once set, cut into squares and enjoy! If icing, ice the brownies before cutting.