Vegan Brookies
Servings 9 Squares
Equipment
- 1 High-speed blender
- 1 8x8 Baking Pan
Ingredients
Cookie Base
- 1 can chickpeas
- 1 cup rolled oats
- 4 pitted medjool dates if small, five dates
- 2 tbsp maple syrup
- 1/3 cup plant milk
- 3 tbsp chocolate chips
Brownie
- 1 medium Japanese sweet potato or orange sweet potato
- 1/4 cup natural peanut butter
- 5 pitted medjool dates
- 3/4 cup sorghum flour
- 1 tbsp apple sauce
- 3 tbsp cocoa powder
- 1/4 cup coconut sugar
- 1 cup plant milk unsweetened
- 1 tsp baking powder
Instructions
- Prebake one medium-sized sweet potato at 350 for about 30-45 minutes. The potato should be soft to the touch. Once baked, leave the oven preheated.
- While the sweet potato cools, make the cookie base. If not using store-bought oat flour, take 1 cup of rolled oats and add to a high-speed blender. Blend on high until the oats resemble flour.
- Then drain and rinse your chickpeas, and add to the blender with the oat flour with the pitted dates, maple syrup, plant milk, vanilla, salt and baking soda. Depending on how well your blender blends, you may need to scrape the sides of the blender to help it blend fully. Once it resembles cookie dough, add in chocolate chips and mix with a spoon.
- Add to a greased 8x8 baking pan and press into an even, smooth layer.
- Once the sweet potato has cooled, peel the skin and add to the blender. Then throw in half the milk, apple sauce, peanut butter, and pitted dates. Blend on high until smooth. Once smooth add in the coconut sugar, sorghum flour, cocoa powder, baking soda, baking powder, and remaining plant milk. Blend on high until there are no lumps and the batter is smooth.
- Pour brownie batter on top of the cookie-based and smooth for an even layer.
- Bake at 350 for 35-40 minutes or until a tooth-pick comes out clean. Allow brookies to cool completely before cutting and enjoying!