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These delicious, healthy and protein packed brownies are a perfect snack if you're on the go, or they go nicely with a hot drink.
Duration50 mins
Cook Time40 mins
Prep Time10 mins
Servings9 people


  • 1 can salt-free canned chickpeas (drained and rinsed)
  • 1 cup almond meal
  • 1 cup nut milk
  • 1/2 cup buckwheat or quinoa flour
  • 1/2 cup raw cacao powder
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar or raw sugar
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 1 cup fresh or frozen raspberries


  • Pre-heat your oven at 175 degrees Celsius and line your brownie tin with baking paper.
  • Drain and rinse your chickpeas and blitz in a food processor.
  • Add in the rest of the ingredients (not the raspberries) and mix for a few minutes until smooth. Scrap the side of the food processor if needed.
  • Pour the brownie batter in your tin and top with the raspberries.
  • Cook at 175 degrees Celsius for 35-40 minutes.
  • Leave to cool slightly before cutting and keep it in the fridge.

Claire Power (Healthy French Wife)

Claire Power is a qualified nutritionist, mum of 3 and the food blogger/stylist and photographer behind Healthyfrenchwife. Claire creates and shares colourful healthy vegan plant-based recipes through her blog and social media to a following of over 105,000 people.