Vegan Crunch Brownies

Rich, fudgy brownies topped with a layer of crunchy chocolate! You’d never guess these vegan crunch brownies are healthy, gluten free and naturally sweetened.

Vegan Crunch Brownies

Guys. These are INCREDIBLE.

Vegan Crunch Brownies

It’s never been a secret that I love chocolate. I’ll take it in cake, cheesecakebrownies, barscookies, cereal, pancakes, whatever. So long as it’s vegan, if it’s chocolate, I probably love it.

These vegan crunch brownies were a super random idea one day when I was thinking about Halloween candy that’s out there. Many focus on some kind of crunchy textural element, so I wanted to try that with brownies, and I’m SO glad I did! While this recipe takes a couple more steps/dishes than I typically like to use with my baking, they are ten thousand percent worth the little extra effort. Everything is still super easy.

Let’s talk recipe so you can get these bars of crunchy chocolate heaven in your mouth as quickly as possible.

Vegan Crunch Brownies

The brownie base for these are my favorite classic vegan brownie recipe. So rich, and fudgy, everything you want in a good brownie!

Vegan Crunch Brownies

The brownies start with chickpeas blended with almond milk until totally smooth – that’s always my trick for fudgy, super gooey texture in brownies and bars. Sounds weird, but once baked you won’t detect any bean flavor.

Add some date paste for sweetness, then cocoa powder and banana flour to bring the batter together (oat, buckwheat, or chickpea flour would also work). Throw in some chocolate chips if you want (and why wouldn’t you?!), and bake!

Vegan Crunch Brownies

Once the brownies are baked, they have to cool completely before you add the crunch layer. I take out the brownies and set them in the fridge to cool, then make the crunch layer after the brownies have been cooling for about a half hour. You don’t want to make the crunch layer way ahead of when you’re going to spread it on top, because it’ll harden up if it sits out for too long.

Vegan Crunch Brownies

The crunch layer is the star here, and I’m pretty obsessed with it. It’s a simple mix of whole buckwheat groats which I profess my love for here, and some melted vegan chocolate chips. Spread that over the cooled brownies, and set them back in the fridge to set up completely.

Vegan Crunch Brownies

I store these in the refrigerator, but you’ve got some options with cutting. I spread my crunch layer, then let the brownies set in the fridge, then cut afterward. This lead to some cracking, obviously, because the chocolate layer on top hardens up in the best, magic shell-like way. The cracks were easy to just slide back onto their piece, but if you want to avoid issues when cutting, feel free to cut the cooled brownies, then spread the crunch mixture on each individual brownie.

I hope that made any sense at all. Let’s move on!

Vegan Crunch Brownies

After the crunch layer is set, biting into one of these vegan crunch brownies is seriously out of this world. SO GOOD. All the chocolate decadence of a brownie, topped with even more chocolate and super crunchy, amazing texture. I’m in love.

Vegan Crunch Brownies

These vegan crunch brownies have double the dose of chocolate, and so many textures going on. Gooey, fudgy brownies, topped with a crunchy chocolate layer, they’re just about everything you could want in a chocolatey treat! So much better than trash candy bars, as we’re working with healthy ingredients, and they’re totally gluten free and naturally sweet.

Have a happy, healthy Halloween! 🙂

Vegan Crunch Brownies        

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Crunch Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 brownies

Ingredients

  • Brownies:
  • 1 can chickpeas, drained and rinsed
  • 1 c almond milk
  • 1 c date paste - I use 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
  • 1/2 c banana flour
  • 1/2 c cocoa powder
  • 1/2 c vegan chocolate chips
  • Crunch layer:
  • 1/2 c buckwheat groats
  • 1/2 c vegan chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Blend the chickpeas and almond milk until totally smooth in a high power blender.
  3. Mix the chickpea puree, date paste, banana flour, cocoa powder, and vegan chocolate chips into a thick brownie batter.
  4. Bake the brownies in a nonstick or parchment paper lined pan for 40 minutes, then let them cool completely.
  5. To make the crunch layer, melt the chocolate chips in the microwave - I start at 30 seconds then stir, and continue with 15 seconds several more times, stirring after each, until almost all the chips are melted.
  6. Add the buckwheat groats to the melted chocolate and stir until totally combined.
  7. Pour the mixture and spread gently over the brownies.
  8. Place the brownies into the refrigerator for at least 2 hours.
http://beamingbanana.com/brownies-and-bars/vegan-crunch-brownies/

Vegan Crunch Brownies