Red Velvet Chickpea Brownie (Vegan, Gluten & Sugar Free)
This is a super moist and delicious red velvet chickpea brownies that is perfect to make for dessert or an afternoon snack
Servings 9 pieces
Ingredients
- 1 can Chickpeas drained and rinsed
- 1 1/2 dl Beetroot mash
- 2 dl Oat flour
- 2-2 1/2 dl Xylitol
- 1/2-3/4 dl Cacao powder (depending on how chocolaty you prefer them)
- 4-5 drops Stevia vanilla drops
- 1/4 tsp Salt
- 1 tsp Cinnamon (optional)
- 1/2 tsp Baking soda
For the frosting
- 1 1/2 dl Vegan cream cheese
- 2-3 tbsp Cacao powder (depending on how chocolaty you prefer your frosting)
- Xylitol, to taste
Instructions
- Line a 18*18 baking pan with parchment paper.
- Preheat the oven to 175 degrees Celsius.
- Cook your beets until soft and tender. Let them cool (this part is not part of the actual recipe time).
- Mix your beets using a hand mixer until you have a smooth mash/paste.
- Add chickpeas and stevia drops to a high speed blender and mix until smooth. Scrape the sides a few time if needed.
- Add the beetroot mash and mix agian.
- Combine oat flour, xylitol, cacao powder, salt, cinnamon and baking soda in a separate bowl.
- Add the dry ingredients to the wet and mix until incorporated.
- Pour into the lined baking pan and bake for 20-25 minutes, depending on how fudgy you prefer your brownies.
- Take out of then oven and let it cool.
- Meanwhile combine the cream cheese, cacao powder and sweetener in a bowl and mix using a hand mixer. Place in the fridge until ready to top the brownies.
- When the brownies has cooled spread the frosting on top and cut into desired pieces. Store in the fridge.