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.

Crunch Brownies [Vegan, Gluten-Free]






Cooking Time




  • 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


  1. Pre-heat the oven to 350°F.
  2. Blend the chickpeas and almond milk until totally smooth in a high power blender.
  3. Mix the chickpea purée, date paste, banana flour, cocoa powder, and vegan chocolate chips into a thick brownie batter.
  4. Bake the brownies in a nonstick or parchment paper lined pan for 40 minutes, then let them cool completely.
  5. 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.
  6. Add the buckwheat groats to the melted chocolate and stir until totally combined.
  7. Pour the mixture and spread gently over the brownies.
  8. Place the brownies into the refrigerator for at least 2 hours.

Nutritional Information

Per Serving: Calories: 317 | Carbs: 35 g | Fat: 8 g | Protein: 6 g | Sodium: 175 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.