1 (15 ounces) can chickpeas, drained and rinsed
2/3 cup oat flour
1/2 cup coconut sugar
3 tablespoon melted coconut oil (do not substitute)
1 tablespoon vanilla extract
2 tablespoon non-dairy milk
1/2 teaspoon fine sea salt
1/2 cup California walnuts, chopped
1/2 cup chocolate chips
Place all ingredients except chocolate chips and walnuts in a food processor.
Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving.
Note: The dough will get much thicker once refrigerated.
These rich, chocolatey brownies will stack up against the best of them—and they just happen to include shredded sweetpotatoes. It goes without saying (we hope!) that sweetpotatoes add fiber and nutrients. But perhaps even better, they help make the brownies decadently moist and tender.
These fudgy brownies are loaded with chocolate and crunchy California Walnuts.
Looking for the perfect nostalgic sweet treat for the warm summer months? Frozen bananas dipped in chocolate and sprinkled with walnuts are the answer!
