Chickpea, Almond walnut & Pistachio chocolate brownies

Adapted from Rebel Recipes book (Nicki Webster) Who knew that chickpeas would make such yummy brownies!


  • 1 can chickpeas drained
  • 250g medjool dates (de stoned)
  • 4 tablespoons crunchy almond butter
  • 5 tablespoons cacao powder
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Handful of chopped walnuts (keep some
  • to sprinkle on top)
  • Small handful of pistachios (keep some to sprinkle on top)
  • ½ bar of 85% good quality dark chocolate

Tom Webster Photography


  • Put the chickpeas, dates, Almond butter, cacao powder, Coconut oil and vanilla in a food processor. Blitz until a thick, smooth consistency.
  • Add most of the nuts (keep some for topping) gently mix in.
  • Line a suitable size container with greaseproof paper.
  • Put the mixture in and spread evenly.
  • Sprinkle the rest of the chopped nuts on top.
  • Melt the dark chocolate and drizzle over the top.
  • Refrigerate overnight to firm.
  • Cut into appropriate size squares or bars.
  • Can be stored in freezer or fridge.
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