Requested by my Oreo obsessed Brother
You can’t beat a brownie, especially when they’re covered in Oreos. In the past I’ve struggled to make these healthier brownies that are moist/rich. Probably due to not using butter and sugar like standard oreo recipes. But it has finally been mastered, and I hope it’s not going to weird you out.
Inspired by Nadia from https://nadiashealthykitchen.com/ the secret ingredient that she has used, in a slightly different brownie recipe, is chickpeas. Yes you heard it right… chickpeas! And these little things provide that moisture and denseness.
Disclaimer- Im hoping my brother doesn’t read this before he try’s them. He’d avoid them if he knew they were made of chickpeas. But thanks to the chickpeas, these brownies actually have a high protein content compared to others. The combination of dates and chickpeas (yes an odd one, but don’t judge) give a delicious texture.
Dairy and Gluten free (if required), these vegan brownies can be tailored to most dietary needs without feeling like you’re missing out. Oreos being one of my most surprising vegan discoveries, add the extra crunch on top. I hope you hoover them up as fast as we did.
Makes 16 brownies
takes approx. 40 minutes
1 can of chickpeas (drained, rinsed and cooked)
275g pitted dates
65g cacao powder
100g ground oats (gluten free if required)
1/4 teaspoon of salt
70ml coconut oil (melted)
1 teaspoon of vanilla extract
150ml unsweetened almond milk (or other dairy free equivalent)
1 pack of oreos (broken into pieces)
2 tablespoons of maple syrup
1. Soak your dates in approx. 300ml of boiling water for 10 minutes.
2. Cook your chickpeas in saucepan on a medium heat. Then drain.
3. Preheat oven to 180°C/350°F., and grease an 8″ x 8″ baking tin.
4. Transfer your dates (drain from water), cooked chickpeas, maple syrup, coconut oil, vanilla extract and almond milk to a food processor and blitz until smooth.
5. Empty your mixture into a large bowl and fold in your oats, cacao powder and salt.
6. Transfer your brownie mixture into your tin and flatten.
7. Empty your crushed oreos all of the brownie mixture and press quite firmly pushing them in.
8. Bake for 25 minutes.
9. Leave to cool completely before cutting and eating.
Brownies can be stored in a cool airtight place for up to 2 weeks (hats off to you if you can make them last that long).
Enjoy! – share and tag your creations with me on Instagram @whatluceeats