Wholefood peanut butter brownies with salted caramel (GF)

On this day, I realised that I had legumes for lunch, snacks and dinner! I don’t think there is nothing wrong with that especially in a plantbased diet especially if the legumes are sourced organically and sustainable. Legumes are cheap and are an excellent source of fibre, protein, folate, vitamin B, magnesium and can be used in so many different dishes. Say hello to the humble yet absolutely delicious peanut butter brownies with a salted caramel. Sounds luxurious and guilt-laden right? Fear not- these are wholefoods based and use organic, homecooked chickpeas!

I always have a batch of soaked and cooked chickpeas in the freezer for meals and snacks. Whether they’re roasted til crunchy, blended into hummus or added to baked goods, chickpeas are probably my favourite legume. In this recipe, I’ve defrosted some from the freezer and used it as the base for this delicious and relatively healthy brownie. Additionally, these brownies are refined sugar free, high in fibre as well as healthy, plantbased fats.

I wasn’t intending on adding any peanut butter to these brownies but decided, heck, why not?! So in went a spontaneous spoonful of salted 100% crunchy peanut butter. The salted caramel is simply organic hulled tahini mixed with a little Celtic salt and rice malt syrup and when baked, become gooey and a little crunchy on top. Adding the crunchy activated buckwheat (which of course, can be substituted with another crispy/crunchy ingredient is welcomed!) provided a delicious contrast in texture to the smooth brownie base. Happiness!


Serves six (or… one and a half *shifty eyes*)

1.5 cups cooked chickpeas

1 TSPN baking powder

1/2 cup raw cacao powder

1 TSPN apple cider vinegar

8 medjool dates, pitted and soaked in hot water+ 2 TBSP soaking liquid

2 TBSP plantbased milk

3 TBSP crunchy peanut butter

1/4 cup melted coconut oil

1 TBSP hulled tahini

1 TBSP rice malt syrup

Pinch of salt

1 TBSP activated buckwheat

1. Blend the chickpeas, baking powder, cacao, apple cider vinegar, coconut oil, dates and soaking liquid, plantbased milk until smooth. Add the peanut butter and blend very briefly.

2. Pour the batter into a small lined brownie pan.

3. In a bowl, mix the tahini, rice malt syrup and a pinch of salt until smooth. Drizzle over the brownie batter.

4. Sprinkle with the buckwheat before baking for 40 minutes at 190C.

5. Cool for 30 minutes before attempting to slice. Enjoy!


❁ Although chickpeas were used in this recipe, you could substitute with black beans or adzuki beans. I prefer the texture of the chickpea option though.

❁It is important to let the brownie cook before attempting to remove it from the pan. Otherwise they’ll most likely fall apart and you’ll have to eat it with a spoon. Not complainin’ though.

Let me know if you like this recipe,

Love always,

Di ♡

“It’s not who I am underneath but what I do that defines me.”- Bruce Wayne.

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