Chickpea fudge brownies with chickpea meringue marshmallow fluff and buckwheat brittle


These brownies are a great way to use up chickpea brine. They are a healthy gluten free version of one of my favourite desserts. These can be served plain, or topped with whipped coconut cream, chocolate ganache or any other toppings you desire. I hope you enjoy.

Serves 8-10

  • 130 grams coconut oil

  • 180 grams dairy free dark chocolate chopped finely or in chips

  • Aquafaba (the watery brine from 1 can of chickpeas)

  • 100 grams coconut sugar

  • 1 teaspoon vanilla extract

  • ½ tsp cream of tartar

  • 138 grams chickpea flour, sifted if lumpy

  • 30 grams unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 75 grams dairy free chocolate chips optional

    For the buckwheat crumble

  • 1 1/2 cups raw buckwheat groats

  • 2 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 cup coconut sugar

  • 2 tbsp unsweetened applesauce

  • 1/3 cup honey or maple syryp

  • 4 tbsp peanut butter or almond butter

  • 1 tsp vanilla extract

To make the brownies-

Preheat oven to 150°C. Lightly grease or line an 8x8inch baking tin. Set aside
Place the coconut oil and chopped chocolate together in a double boiler and melt on the stove at a low heat.
In another large mixing bowl beat the chickpea brine together with ½ tsp cream of tartar in an electric mixer until thick and shiny. Gradually add in 50g of the coconut sugar 1 tablespoon at a time, beating well between each addition.  Mix in the vanilla extract and then remove half of the whipped brine and leave aside. To the other half of the mixture add the melted chocolate and fold in. Then stir in the chickpea flour, rest of the sugar, cocoa powder and baking soda. Mix until all the ingredients are incorporated and you have a thick batter. Stir in the chocolate chips if using.
Pour the batter into the prepared baking tin. Bake for 25-30 minutes and then check if they ar done by inserting a tooth pick into the centre of the brownies - if it comes out with a wet batter it needs more time. If only a few moist crumbs remain on the knife/tooth pick it's done. If you need to cook the brownies longer check every 3-4 minutes until it's done and then remove from the oven.

To make the buckwheat crumble-

Rinse the buckwheat groats and place them in a bowl for soaking overnight. After 6-8 hours of soaking, rinse them several times. This helps remove the gelatinous mixture that forms when soaking. Let them drain in a colander or nut milk bag for 8-24 hours to spout. (the length of time depends on the weather, cold, hot, warm etc) Rinse the buckwheat 2-3 times per day. Place the sprouted groats on trays and dehydrate for 6-1o hours until completely crispy. Store in a glass airtight container for up to several week. Alternatively use store bought buckwheaties.

Preheat the oven to 180 degrees C and line a large baking sheet with parchment paper.  In a large bowl, mix together the dry ingredients.  In a smaller bowl, mix the wet ingredients until combined.  Add the wet mixture to the dry ingredients and stir until the dry ingredients are thoroughly coated.  Spread the mixture onto a baking sheet in a uniform layer.  Bake at 180 C for 30 minutes, roughly flip the mixture, and bake for another 18-20 minutes, watching it closely so it doesn't burn.  The brittle will harden during the cooling process.

Let the brownies cool in their tin completely before slicing. Add a dollop of whipped chickpea meringue and buckwheat brittle.