• Emily Achey, MS, RD

Chickpea Beet Brownies | Recipe

Right now you might be thinking: chickpeas belong in hummus and beets are...well...beets. How on earth is a tasty dessert coming out of this?!


Well, trust me on this one. The chickpeas and beets provide amazing nutrition, a fudgy consistency, and take on the sweet, decadent flavor of the other ingredients. You won't be disappointed with this high fiber, high protein and micronutrient packed sweet treat!


Chickpeas have become one of those ingredients that can form into just about anything. They are being turned into pasta, hummus, crunchy toppings, breading, and of course, brownies! The beauty of chickpeas is that they do not have overpowering flavor. Instead, they tend to take on the flavor of the other items in the recipe. This recipe contains vanilla extract, dates, chocolate chips and coconut flour, all providing the product with a sweeter finish.


Now, beets. These root vegetables are a vibrantly colored masterpiece. My intension when adding beets to this recipe was to achieve a pink color. By looking at the photos, we can all agree that was not successful. But, after doing a taste test, I could not help but share this delicious and nutritious recipe! Beet colored, or not, we have a winner!

The first step to this recipe is making beet puree. I went for the quick and easy route and got some pre-cooked beets from Love Beets. If you go this route, too, just be sure to purchase the plain 'ready for anything' kind, rather than a flavored or marinated pack. Otherwise, grab yourself some whole beets and cook them yourself! Then, throw them in a blender or food processor and turn them into a smooth puree. This is what your will add to the recipe!


You'll notice that this recipe is oil free (besides greasing the pan). This beet puree is the main ingredient that provides the brownies with moisture in place of oil. A nutritious, lower calorie swap!

So let's break down the nutrition facts, shall we?


This recipe yields 16 brownies. Each brownie contains approximately:

100 calories

15g carbohydrates | 4.5g fiber

6g protein

3g fat

A variety of micronutrients!


Due to the fiber and protein content, these brownies are sure to be a satisfying choice!


✓oil free

✓gluten free

✓high fiber

✓high protein

And there we have it! A tasty Chickpea Beet Brownie with a burst of beneficial nutrition!


Let's get creating in the kitchen!


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Chickpea Beet Brownies

Cook Time: 30 minutes | Total Time: 45 minutes

Makes 16 Brownies

Ingredients:

  • 2 cups cooked chickpeas (canned, drained and rinsed, or cooked from dry)

  • 1 cup beet puree (approximately 2 medium beets)

  • 10 dates*

  • 1/4 cup oat flour**

  • 1/4 cup coconut flour

  • 1/3 cup vanilla protein powder (I used Sunwarrior)

  • 2 eggs

  • 1/4 cup water

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/4 cup mini dark chocolate chips + 3 tbsp for topping (I use


Directions:

  1. Preheat oven to 350ºF.

  2. Soak dates: To soften dates soak dates in lukewarm water for at least 10 minutes, up to a few hours.

  3. Beet Puree: Blend cooked and peeled beets in a blender or high speed food processor until a smooth puree is achieved. Transfer to a separate bowl and measure 1 cup to add back into blender.

  4. Add chickpeas and softened dates to blender with beet puree and blend until smooth. Transfer mixture to medium bowl.

  5. Add eggs and vanilla extract and mix completely.

  6. In a separate bowl, mix oat flour, coconut flour, protein powder and cinnamon. Add dry ingredient mix to wet ingredients and mix well.

  7. Add water and mix. You should have a slightly thinned out cookie dough texture. If too runny, at 1 tbsp coconut flour. If too stiff, add 1 tbsp water (more if needed).

  8. Fold in chocolate chips.

  9. Transfer to lightly greased 9x9 baking pan. Spread with a spatula to cover entire pan. Smooth top with spatula then sprinkle the remaining chocolate chips.

  10. Bake for 30 minutes or until the edges start to crisp!

  11. Let cool for at least 10 minutes, then cut and enjoy! Store in the refrigerator for up to 7 days or freeze!


*If using Medjool dates, cut back to 6-8 dates due to the larger size. Add up to 4 more dates for a sweeter product.

**Oat flour can be easier made at home by blending dry whole rolled oats in a blender, food processor or coffee grinder.



©2019 by Emily Achey