Can I taste the chickpeas in these brownies?

No, when blended thoroughly with almond milk, the chickpeas create a smooth puree that contributes to the fudgy texture without imparting a noticeable flavor.

What gives these brownies their crunch?

The crunch comes from a unique topping made by mixing melted vegan chocolate chips with buckwheat groats, which is then spread over the cooled brownies.

How do I make date paste for this recipe?

To make date paste, blend 15 Medjool dates with 1 cup of hot water until smooth, then measure out 1 cup of the resulting paste for the recipe.

Why do the brownies need to chill for 2 hours?

Chilling for at least 2 hours is crucial to allow the chocolate-buckwheat groat crunch layer to set properly and for the brownies to firm up, making them easier to slice and enjoy.

Is banana flour essential for the gluten-free aspect?

Yes, banana flour provides a gluten-free structure and a subtle sweetness to these brownies, contributing to their unique texture and making them suitable for gluten-free diets.

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Crunch Brownies
[Vegan, Gluten-Free]

SG By: Sara Grandominico

Author Bio

I’m Sara, and Beaming Banana is the place for my healthy, plant-based recipes. Health and... Read More

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Square-cut vegan and gluten-free Crunch Brownies, showing the fudgy dark chocolate base and a distinct top layer of chocolate-coated buckwheat groats, served on a white plate.

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Crunch Brownies [Vegan, Gluten-Free]

317

Dairy Free

Rich, fudgey brownies topped with a layer of crunchy chocolate! You’d never guess these vegan crunch brownies are healthy, gluten free and naturally sweetened.

Ingredients You Need for Crunch Brownies [Vegan, Gluten-Free]

1 can chickpeas, drained and rinsed
1 cup almond milk
1 cup date paste (15 Medjool dates blended with 1 cup hot water, then measure out 1 cup paste)
1/2 cup banana flour
1/2 cup cocoa powder
1/2 cup vegan chocolate chips
1/2 cup buckwheat groats

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How to Prepare Crunch Brownies [Vegan, Gluten-Free]

Pre-heat the oven to 350°F.
Blend the chickpeas and almond milk until totally smooth in a high power blender.
Mix the chickpea purée, date paste, banana flour, cocoa powder, and vegan chocolate chips into a thick brownie batter.
Bake the brownies in a nonstick or parchment paper lined pan for 40 minutes, then let them cool completely.
To make the crunch layer, melt the chocolate chips in the microwave - start at 30 seconds then stir, and continue with 15 seconds several more times, stirring after each, until almost all the chips are melted.
Add the buckwheat groats to the melted chocolate and stir until totally combined.
Pour the mixture and spread gently over the brownies.
Place the brownies into the refrigerator for at least 2 hours.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.