Gluten-Free Vegan Flourless Chickpea Brownie Fudge

Updated: Sep 13, 2018

Vegan / Gluten-Free / Lectin-Free / Egg-Free / Grain-Free / Flourless / No Refined Sugar

Prep time: 5 min

Cook time: 30 min

Yield: 9 squares

Dry Ingredients:

  • ½ cup almond flour

  • 2 tablespoon organic coconut flour

  • ½ cup Enjoy Life mini-chocolate chips (dairy-free)

  • ⅓ cup organic cacao powder

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ⅛ teaspoon Himalayan salt

Wet Ingredients:

  • 1 can Eden organic chickpeas (15 ounce can, drained)

  • ¼ cup organic maple syrup

  • ¾ cup organic applesauce

  • 2 tablespoons organic coconut oil

  • 1 teaspoon organic vanilla bean powder

For the topping:

  • ¼ cup Enjoy Life mini-chocolate chips

* Lectin-Free: substitute organic date nectar for maple syrup and substitute stevia dark chocolate chips for semi-sweet mini-chocolate chips


Preheat oven to 350 degrees

Prepare the dry ingredients:

  1. Add all the dry ingredients to a medium-size bowl and stir together well. Set aside.

Prepare the wet ingredients:

  1. Add all the wet ingredients to a blender and blend together until it is smooth and well combined.

  2. Transfer the contents of the blender to the bowl with the dry ingredients and stir until well combined.

  3. Transfer the mixture to an 8x8 baking dish lined with parchment paper.

  4. Sprinkle the mini-chocolate chips topping evenly over the top and gently pat them into the mixture.

  5. Bake at 350 degrees for approximately 30-35 minutes.

  6. Remove from oven and allow to completely cool.

  7. Transfer the baking pan to the refrigerator so the fudge can firm up and it will hold together well when cut.

  8. Store in an airtight BPA-free container in the refrigerator.

  9. Enjoy!

The following recipe was retrieved from

by Karielyn Tillman

Get Ready for School with New Snack and Lunch Box Ideas

A New Recipe Every Week Tested and Approved by Our Nutritionist!

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