No-Bake Vegan Chocolate Chickpea Brownies
Fudgy, rich brownies made with pureed chickpeas and cocoa powder, blended into a naturally sweet, gluten-free, and vegan dessert without baking. This desserts (vegan, gluten free) ready in about 10 minutes layers canned chickpeas, drained and rinsed, unsweetened cocoa powder, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/4 cup natural peanut butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/3 cup dark chocolate chips
- 1/4 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a food processor, combine 1 can (15 oz) drained and rinsed chickpeas, 1/2 cup unsweetened cocoa powder, 1/3 cup maple syrup, 1/4 cup natural peanut butter, 1 tsp vanilla extract, and 1/2 tsp baking powder. Process until smooth and creamy, about 2-3 minutes.
- Step 2: Fold in 1/3 cup dark chocolate chips and 1/4 tsp sea salt with a spatula until evenly distributed.
- Step 3: Line an 8x8-inch pan with parchment paper and spread the batter evenly. Refrigerate for at least 2 hours until firm enough to cut.
- Step 4: Remove from refrigerator, cut into 12 squares, and serve chilled or at room temperature.
Frequently asked questions
How long does No-Bake Vegan Chocolate Chickpea Brownies take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Vegan Chocolate Chickpea Brownies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Vegan Chocolate Chickpea Brownies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Vegan Chocolate Chickpea Brownies for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Vegan Chocolate Chickpea Brownies vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids loved these! So easy and healthy. No baking required!
- ★★★★★
Loved it! The texture was perfect and the chocolate flavor was rich.
- ★★★★☆
These are great, but the mixture took longer to set than the recipe said. Otherwise, perfect!
