fudge walnut brownies ~vegan, gluten free~

Since my post on Chickpea Chocolate Chip Cookies was such a hit with both my family and blog readers, I decided to make another batch!

This time, instead of cookies I used the dough to create fudgy brownies!  

Fudge Walnut Brownies ~vegan, gluten free~ Totally healthy and made with chickpeas...Shhh, no one needs to know :)

These brownies use the same healthy base of chickpeas, but has added antioxidants from cacao powder and omega 3 fatty acids from walnuts!

Let’s take a closer look at what chickpeas have to offer:

Fiber:  Chickpeas are chock full with fiber.  The soluble kind, which is key to lowering cholesterol.  In a recent study published by the Canadian Medical Association Journal eating 1 serving (3/4 cup) per day of beans or legumes lowers LDL levels by 5%.  Chickpeas also contain plant sterols, which are also proven to lower cholesterol levels.

Glucose Stability:  The combination of complex carbs, fiber and protein present in chickpeas keeps blood sugar levels from spiking.  So long hunger headaches!

Iron & Folic Acid:  Chickpeas are a great vegetarian source of iron as well as folic acid.  Both of these nutrients are essential for everyone, but especially important for pregnant women!

fudge walnut brownies ~vegan, gluten free~
 
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Serves: 16
Ingredients
  • 1 can (15.5 ounce) chickpeas, drained and rinsed
  • ½ cup all natural peanut butter
  • ⅓ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • a heaping ¼ cup cacao powder or high-quality cocoa powder
  • ⅓ cup chopped walnuts + ¼ cup for topping
  • ¼ cup mini-chocolate chips (vegan if necessary)
Instructions
  1. Preheat oven to 350 degrees. Coat a 8x8 baking dish with oil of your choice or cooking spray, set aside.
  2. Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, baking soda and cacao powder to a food processor. Blend until creamy. (this may take a few minutes!)
  3. Transfer mixture to a bowl and fold in ⅓ cup chopped walnuts.
  4. Evenly spread mixture into a greased 8x8 baking dish, top with ¼ cup chopped walnuts and ¼ cup mini-chocolate chips and cook for 20-25 minutes.
  5. Brownies are done when a tooth pick inserted comes out clean.
  6. Cool, cut and enjoy!
Nutrition Information
Serving size: 1 Calories: 128 Fat: 7 Carbohydrates: 14 Protein: 4

Fudge Walnut Brownies ~vegan, gluten free~ Totally healthy and made with chickpeas...Shhh, no one needs to know :)

Top with a little whipped coconut cream and you have a decadent dessert!

Like I said before, no one needs to know they were made with chickpeas!

Fudge Walnut Brownies ~vegan, gluten free~ Totally healthy and made with chickpeas...Shhh, no one needs to know :)

avocado caprese salad with pesto vinaigrette

With fresh basil flourishing in the gardens and tomato season soon upon us, I thought this would be a fitting recipe to share!

Avocado Caprese Salad with Pesto Vinaigrette and Sweet Balsamic Reduction Sauce ~This salad screams summertime!

To top it all off, I added a drizzle of sweet balsamic reduction sauce…

Since I have SO much kale growing in the garden I served it on top of shredded Russian Kale however, you can serve on top of Romaine lettuce instead.   Of course, you can include fresh mozzarella for a vegetarian dish.

avocado caprese salad with pesto vinaigrette
 
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Recipe type: Appetizer
Cuisine: Vegan
Serves: 2
Ingredients
  • For the Pesto Vinaigrette:
  • 1 cup fresh basil
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 small clove of garlic
  • sea salt and pepper to taste
  • For the Balsamic Reduction Sauce:
  • ½ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • For the Avocado Caprese Salad:
  • 2 cups shredded greens (kale or romaine lettuce)
  • 1 avocado, sliced
  • 1 large tomato, sliced
  • pine nuts for garnish
Instructions
  1. To make Pesto Vinaigrette:
  2. Place all ingredients in a food processor and blend until creamy adding sea salt and pepper to taste. Set aside.
  3. To make the Balsamic Reduction Sauce:
  4. Place balsamic vinegar and brown sugar in a small saucepan. Heat over medium-low heat. Bring to a boil and reduce heat, let simmer until sauce is reduced by half (around 15-20 minutes). Remove from heat and set aside.
  5. To make Avocado Caprese Salad:
  6. Assemble sliced tomatoes and avocados on top of a bed of greens. Drizzle with pesto vinaigrette and balsamic reduction sauce. Garnish with pine nuts and enjoy!

This salad screams summertime!  

Avocado Caprese Salad with Pesto Vinaigrette and Sweet Balsamic Reduction Sauce ~This salad screams summertime!

The smell of fresh basil gets me every time!

It would make the perfect starter to a summer feast or could be served alone as a light and refreshing meal!

Avocado Caprese Salad with Pesto Vinaigrette and Sweet Balsamic Reduction Sauce ~This salad screams summertime!

chickpea chocolate chip cookies ~vegan, gluten free~

I know what you’re thinking…chickpeas???  

chickpea chocolate chip cookies ~vegan, gluten free~

Chickpeas…great for making hummus, but used for making chocolate chip cookies???

These cookies are so chocolatey and chewy you’ll never know they were made with chickpeas, I promise!

I’ll be honest, even I was skeptical of using a whole cup and a half of chickpeas in this recipe!  These chickpea cookies are loaded with folic acid, fiber, iron, zinc, copper, manganese and protein…you can’t say that for your standard chocolate chip cookie that uses butter, white sugar and white flour as the base!  Plus, they are gluten free, vegan and grain free!

chickpea chocolate chip cookies ~vegan, gluten free~

chickpea chocolate chip cookies ~vegan, gluten free~
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Ingredients
  • 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
  • ½ cup all natural creamy peanut butter
  • ⅓ cup maple syrup
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup vegan mini-chocolate chips
Instructions
  1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside.
  2. Add all ingredients except for the chocolate chips into a food processor. Blend for a few minutes or until well combined. Cookie dough should smooth and creamy.
  3. Transfer cookie dough to a bowl and fold in chocolate chips.
  4. Use a tablespoon and scoop dough into balls and drop onto cookie sheet evenly spaced.
  5. Bake for 20-25 minutes.
Nutrition Information
Serving size: 22 Calories: 95 Fat: 5 Carbohydrates: 11 Sugar: 5.5 Protein: 3

Depending on how much cookie dough you eat…this recipe makes ~22-24 cookies.

Recipe inspired by Texanerin

chickpea chocolate chip cookies ~vegan, gluten free~

Go ahead, its monday…treat yourself :)