Easy chickpea brownies

I’m a bean girl, so here’s another beany recipe. Except this one is sweet, easy and truly, truly, delectable.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C and line a square baking tray.

Step 2

To a food processor, add the chickpeas, tahini, rice malt syrup, dates, vanilla extract and soy milk. Process until smooth and transfer to a large bowl.

Step 3

Add the gluten-free flour, cacao powder, baking powder and a pinch of salt. Mix until a batter forms. Add soy milk if needed, however batter should be on the thicker side.

Step 4

Transfer into the baking tray and smooth over with a wet spoon. Top with the dark chocolate and bake for 20 to 25 minutes, or until the top has darkened and a skewer comes out clean. Remove from the oven and allow to cool for 15 minutes.

Step 5

Meanwhile mix together all the ingredients for the tahini caramel until smooth and runny. Add more water if needed.

Step 6

Slice and serve the brownies with the tahini caramel and coconut yoghurt.