Do you crave something tasty?
Chocolatey?
Fudgy?
All of the above?
You havecome to the right place.
You may be confused right now. Isn’t food to glowthe place where plants are queen and sweets take a back seat?
These look sinful, I know. Two layers of softdough – one blonde and studded with chocolate chips, the other deep, dark and temptingly chocolatey. The whole pieceone delectable, moreish bite; something to hide from prying eyes and greedy fingers. Well, you might want to hide them, but fat- and sugar-laden treats these are not.
See, I’m stillon-message. 🙂
Sometimes we all want to have something very indulgent. And eat a lot of it. In one go. I’m not advocating gluttony, but these no-bake cookie dough brownie bites are awfully tempting.
Tempting despite/because of the main ingredient: chickpeas. Yes, chickpeas. These legumes – as well as lentils, black beans, butter beans and the like – make brilliant flour-alikes in both baked and unbaked desserts, bakes, cookies and bars like this one. Obviously it isn’t raw because we are using cooked chickpeas, but there’s no need to turn on the oven. Which may seem especially enticing if you are in the midst of an early heatwave. We are not. 🙂
I’m not a carb-phobe by any stretch of the imagination, but brownie bars like these – while not technicallybrownies of course – give similar taste and texture satisfaction to the flour-based originals, but with a good whack of plant protein and fibre. A win-win situation in my book.
So yes, you are in the right place, but your plant-based recipe filejust got a whole lot more chocolatey. Enjoy.
No-Bake Cookie Dough Brownie Bites
- Servings: 12 pieces
- Difficulty: easy
Unbelievably these cute little brownie bites contain no eggs, dairy, gluten or soy. And they are very easy to make in your blender or food processor. No oven needed! xx
Inspired bya recipe onveganricha.com.
230g (1 cup) cooked, rinsed chickpeas
35g (1/3 c) ground cashews OR oats
30g (1/4c + 1 tbsp) coconut flour
1 tbsp cashew butter or almond butter
4 tsp water
2 tsp vanilla
1/8 tsp fine salt
2 tbsp + 2 tsp granular stevia OR 113g (2/3 cup) light brown sugar *
2 tbsp best cocoa powder or cacao
65g (1/4c + 2 tbsp) mini dark choc chips (vegan if needed)
What you need: powerful blender (I use my Optimum 9400 Froothie) or food processor; two small mixing bowls; small loaf tin (1 lb size) and cling film or parchment paper
*the sweet element doesn’t contribute to the structure justthe flavour, so use whatever sweetener you fancy.
Method:
1. Blend together the chickpeas, cashews or oats, coconut flour, cashew butter, water, vanilla and sweetener. You want it resemblingthick cookie dough. You will probably need to stop and scrape down the sides as you blend to get the best results. Take out half of the dough and place in a small bowl, adding half of thechocolate chips.
2. Add the cocoa powder to the dough still in the blender/mixer and blend well. Scrape this dough into a another small bowl and add in the remaining chocolate chips. I used my hands to fold in the choc chips.
3. Now, line a (small) l lb loaf tin with cling film and press the dark brownie layer into the pan, followed by the blondie/cookie dough layer. Laythe cling film over the dough and press firmly to smooth. Place in the refrigerator for at least one hour before up-ending, peeling off the clingfilm and cutting into small bites. You can also firm up and subsequently keep the cut bitesin the freezer, but use within a couple of weeks or they get a bit crumbly. The bites keep in the fridge for up to five days.
Disclosure:I am an ambassador for Froothie, and somelinks onthis pageare affiliate links. Any purchases through these links pays me a small amount (and doesn’t cost you anything extra) thathelps me run food to glow. However, as always, all product reviews and recommendations are based on my honestopinion and personal use. If you’d like to know more about Froothie health products, or this machine in particular, please visit theFroothie websitefor more details.
Keep In Touch!
You can also find me on:
Huffington Post–writingbespokerecipes and opinionpieces on my own Huff Post blog;
Twitter–tweeting on health, nutrition and global news, as well as sharing other bloggers’ content;
Facebook–posting on the latest nutrition and food stories, as well as sharing recipe links;
Pinterest– loads of boards on food, travel, food writing, blogging,health and novelingredients;
Instagram– behind the scenes with my recipe development (triumphs and tragedies!) and mini, Instagram-only recipes.
