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Vegan Almond Joy Brownies

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 brownies

Ingredients
  

Brownies

  • 1 1/2 cups chickpeas (1 can, drained and rinsed)
  • 1 cup nondairy milk - I use unsweetened almond milk
  • 1 cup date paste - about 15 pitted medjool dates blended with 1 cup water, then measure out 1 cup paste
  • 1 cup rolled oats, blended to flour consistency
  • 1/2 cup cocoa powder
  • 1/2 cup vegan dark chocolate chips - I used the Lily's stevia-sweetened vegan dark chocolate chips

Topping

  • 1/4 cup vegan dark chocolate chips, melted in the microwave
  • 1/4 cup almonds, chopped
  • 1/2 cup unsweetened shredded coconut

Instructions
 

  • Preheat the oven to 350 degrees.
  • Blend the chickpeas and almond milk until totally smooth, and pour into a large mixing bowl.
  • Add the date paste, oat flour, cocoa powder, and chocolate chips, and stir to combine into a thick batter.
  • Pour the batter into a nonstick or parchment-lined square pan, and bake the brownies for 40 minutes.
  • Drizzle the melted chocolate over the brownies and sprinkle on the almonds and coconut right way, so that it sticks to the melted chocolate.
  • Let the brownies cool in the pan for 30 minutes before slicing.