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Chocolate and Raspberry Chickpea Brownies from The Flourishing Pantry

I have done a chocolate brownies recipe before on the blog – these Chocolate and Pecan brownies which use another unconventional ingredient, black beans.

Chickpeas have been in my cupboards a lot lately because I’ve been trying out the amazing miracle that is aquafaba. For those that don’t know (and I didn’t!) the liquid you find in the can of chickpeas can be used as an egg white replacement.

So as you can imagine whilst using all the water I was left with lots of chickpeas. I am yet to discover a falafel recipe that doesn’t just disintegrate when I try to cook it, so instead I’m using the chickpeas in something sweet.

The raspberries add a lovely little extra sweetness. They could totally be switched up for chocolate chips though if you’re feeling you need an extra hit.


1 can (400g) of chickpeas
1/3 cup (80ml) liquid sweetener of choice (maple syrup, fruit syrup, honey, rice malt syrup etc.)
1 egg
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup cacao powder
200g raspberries
1/4 tsp salt
1 tsp vanilla essence
1 cup (125g) cashews, soaked in boiling water for 1hr (if you can then soak them overnight in cold water to keep a bit more of the nutrients. But the boiling water / 1hr thing works totally fine if you haven’t got that time)


1. Preheat the oven to 180°C.
2. Put all the ingredients apart from the raspberries in a blender and blitz until a smooth consistency. If you don’t have a blender just put everything in a bowl and use a hand-blender like I did! The consistency might just be a bit more chunky.
3. Slice the raspberries in half and stir them through the brownie mixture.
4. Pour the mixture into a baking tray lined with grease-proof paper. It’s pretty stodgy so spread it to about 5cm / 2 inches in thickness.
5. Bake for 25-30 minutes. Don’t be tempted to overcook – the mixture will set and cool after it’s out of the oven, you don’t want it too dry.
6. Eat warm from the oven, or serve with ice-cream or a dollop of yoghurt for extra sweetness.


Flourishing Pantry Bio Vicky is the writer behind The Flourishing Pantry, a blog and recipe collection for people in search of a healthier way to nourish themselves. In an online world that has become increasingly shouty about what to eat, Vicky searches for the answers to great gut health, whilst developing healthy and nutritious meals inspired by her discoveries online.

She’s not an expert – she’s just like you, trying to make sense of it all and eat well for life. The Flourishing Pantry has been nominated in the Free From category of the Health Bloggers Award 2017.

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