Vegan Protein Brookie by @healthyalie

40 min
Medium

12 servings

🫘

400 g

Chickpeas

🥄

120 g

Tahini

🥥

45 ml

Coconut Oil

🍫

20 g

Cocoa Powder

🥄

2.5 ml

Baking Soda

🍁

160 ml

Maple Syrup

🌰

120 g

Almond Flour

🍫

90 g

Dark Chocolate

🌾

30 g

Almond Flour

🌾

30 g

Gluten-free Oat Flour

🥥

2 tbsp

Coconut Oil

🍁

2 tbsp

Maple Syrup

🥄

1 tbsp

Tahini

🍫

40 g

Dark Chocolate

Preparation Steps

  1. Step 1/13

    Preheat the oven to 175°C (350°F) and line a square baking pan with parchment paper.

    🍰square baking pan
    📜parchment paper

  2. Step 2/13

    Drain and rinse the 400 g canned chickpeas thoroughly.

    canned chickpeas
    🧺fine-mesh strainer

  3. Step 3/13

    Blend the drained chickpeas, 120 g tahini, 1 tablespoon coconut oil, 80 ml maple syrup, and 20 g cocoa powder until smooth.

    canned chickpeas
    tahini
    coconut oil
    maple syrup
    unsweetened cocoa powder

  4. Step 4/13

    Add 25 g almond flour and 1/2 teaspoon baking soda to the brownie mixture.

    almond flour
    baking soda
    🍴rubber spatula

  5. Step 5/13

    Mix the brownie batter until it is fully homogeneous.

    🍴rubber spatula

  6. Step 6/13

    Fold 50 g chopped dark chocolate into the brownie batter.

    dark chocolate
    🍴rubber spatula

  7. Step 7/13

    Spread the brownie batter evenly in the lined baking pan.

    🍰square baking pan
    🍴rubber spatula

  8. Step 8/13

    Combine 90 g almond flour, 30 g gluten-free oat flour, 2 tablespoons coconut oil, 2 tablespoons maple syrup, 1 tablespoon tahini, and 40 g chopped dark chocolate in a mixing bowl.

    almond flour
    gluten-free oat flour
    coconut oil
    maple syrup
    tahini
    dark chocolate
    🥣mixing bowl
    🍴rubber spatula

  9. Step 9/13

    Mix the cookie dough until the ingredients are evenly combined.

    🍴rubber spatula

  10. Step 10/13

    Spread the cookie dough evenly over the brownie layer.

    🍰square baking pan
    🍴rubber spatula

  11. Step 11/13

    Bake the brookie at 175°C (350°F) for 25 minutes.

    🍰square baking pan

  12. Step 12/13

    Remove the pan from the oven and cool the brookie completely on a cooling rack.

    🍰square baking pan
    🧊cooling rack

  13. Step 13/13

    Cut the cooled brookie into 9 equal squares before serving.

    🔪knife

Composition

Ingredients

Types

Nuts, Seed Butter, Fats, Plant-based, Baking, Sweeteners, Flour, Chocolate

Ingredients

Chickpeas, Tahini, Coconut oil, Cocoa powder, Baking soda, Maple syrup, Almond flour, Dark chocolate, Gluten-free oat flour

Allergens

Sesame, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Plant-based, High-protein

Calories

280 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 25g, Sugars: 14g, Fiber: 5g, Fat: 17g, Saturated fat: 7g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 3mg, Magnesium: 85mg, Potassium: 330mg, Zinc: 1.3mg

Vitamins

Vitamin B1: 0.12mg, Vitamin B6: 0.12mg, Folate: 40mcg, Vitamin E: 2.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

fine-mesh strainer, mixing bowl, measuring spoons, measuring jug, rubber spatula, square baking pan, parchment paper, knife, cooling rack

Appliances

oven, food processor

Type

Type

Type Of Dish

Dessert, Snack, Baked Good

Occasions

Snack, Dessert, Meal Prep, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Modern French, Vegan

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Chewy, Soft, Melty

Flavors

Chocolatey, Nutty, Sweet, Roasted

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Wrap individual squares tightly,Store in a freezer-safe airtight container,Thaw at room temperature before serving)