Fudgey Oreo Brownies

Prep
25 mins Cook
25 mins Serves
16

320g cooked chickpeas (drained)

210g medjool dates (soaked in water for at least 2 hours)

55g cacao powder

60g buckwheat flour

30g oat flour (simply blend oats in a food processor to reach a flour-like consistency)

1/4 tsp salt

1 tsp vanilla extract

70g The Groovy Food Company Coconut Oil, melted

60g Maple Syrup or The Groovy Food Company Agave Nectar – Rich & Dark

120g almond milk

1/2 baking powder

3 tbsp of vegan dark chocolate chips

9 Oreo cookies.

#Your Recipes

Directions:

DOWNLOAD PDF

Preheat oven to 180 degrees C, grease and line your square brownie cake tin
Add the dates, coconut oil, vanilla extract, maple syrup, and milk to a food processor. Blend until a smoooth mixture is formed.
Add the chickpeas and blend until fully combined.
Pour the mixture into a large mixing bowl, then stir in the oat flour, baking powder, cacao and salt.
Transfer the mixture into your brownie cake tin, and roughly chop your Oreo cookies and sprinkle on top and lightly press down into the batter mixture.
Bake for 25 minutes, leave to cool completely before gently turning out and slicing