Chickpea Pecan Pie Brownies (Gluten-Free)

Looking for a satisfying treat that fights inflammation? This Chickpea Pecan Pie Brownie is a favorite functional dessert, proving you don't have to choose between delicious and healthy.

It's made with fiber and protein-rich chickpeas, healing fats like pecans and almond butter, and fiber-packed dates, making it naturally gluten-free and packed with nutrients.

Ingredients: Brownie Layer

• 15 oz chickpeas (cooked, drained, and rinsed)

• ¾ cup dates (pitted Medjool or other variety)

• ½ cup almond butter

• ½ cup cocoa powder

• ¼ tsp baking powder

• ¼ tsp baking soda

• ½ tsp vanilla extract

• ¼ cup almond milk

Pecan Pie Topping

• 1 1/2 cups pecans (coarse chopped)

• 4 tbsp unsalted butter

• 1/3 cup packed coconut sugar

• 1/3 cup maple syrup

• 2 tbsp heavy cream

• 3/4 tsp vanilla extract

• 1/2 tsp kosher salt

• Flaky salt, for sprinkling (optional)

Instructions:

1. Prep: Preheat your oven to 325∘F. Line a 9×9 inch pan with parchment paper.

2. Make Brownie Base: Add the chickpeas, dates, almond butter, cocoa, baking agents, and vanilla to a food processor. Blend until thick. Slowly add the almond milk until the mixture is completely smooth.

3. Bake Base: Press the mixture evenly into the prepared pan. Bake the brownie base for approximately 10-15 minutes.

4. Make Pecan Topping: In a medium saucepan, melt the butter. Add the coconut sugar, maple syrup, heavy cream, vanilla, and kosher salt. Bring to a boil, then simmer for 2 minutes, stirring constantly. Remove from heat and stir in the chopped pecans.

5. Assemble & Finish: Spread the hot pecan mixture evenly over the warm brownie base. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the topping is bubbling all over.

6. Cool: Let the brownies cool completely in the pan on a wire rack before slicing. This is essential for the topping to set.

Nutritional Breakdown for the Entire Recipe (16 Portions):

These totals are approximate and cover the entire 9×9 batch before dividing.

Calories: ~3860 kcal | Carbohydrate: 395 g | Protein: 65 g | Fat: 234 g | Fiber: 64 g