Vegan Dark Chocolate Frosted Brownies

Thick, decadent, brownies topped with rich and creamy chocolate frosting. These vegan dark chocolate frosted brownies are gluten free and naturally sweetened!


Happy Halloween!! Did you do fun, festive things over the weekend?! We did not. Didn’t even carve pumpkins this year! Between our full time jobs, taking care of Rumor, the blog and the process of building our house, this year we’ve just been crazy busy! It seems like time just flew by and we haven’t done much to celebrate. Although I have to say neither the husband nor myself are super crazy about Halloween – I have nothing against it, but I do hate all things scary/gory.


What I do love the most about Halloween though, is the focus on sweets! When I was little my favorite candy was always Reese’s peanut butter cups (do I even have to explain why?), but these vegan dark chocolate frosted brownies top any trick or treat haul I EVER had growing up.

I repeat – vegan dark chocolate frosted brownies. That are healthy. And made with just 5 ingredients.

Are you preheating your oven yet?!


These vegan dark chocolate frosted brownies are a simple but insanely rich and decadent combination of a thick, fudgy brownie topped with a creamy, smooth, rich chocolate frosting. Just when you thought a brownie couldn’t get better!

First of all, the brownie base is super simple. Similar to my blondie base, it’s a combination of canned chickpeas blended until smooth, chickpea flour for sturdy texture, cocoa powder (obviously), and date paste for super rich sweetness. The batter comes together easily in one bowl, and gets baked for about 40 minutes.

Why use canned chickpeas and chickpea flour? If we used all canned chickpeas, I find the brownies are almost too gooey – not a bad problem to have, but sometimes I just love the experience of picking up a nice, sturdy brownie! These fit that bill. The canned chickpeas still provide a really gooey, fudgy texture, while the little bit of chickpea flour ensures the brownies won’t fall apart after being cut.


Finally, the crowning glory of this ultimate dessert – the chocolate frosting. It’s actually a really simple mix of ingredients and almost exactly the same as the brownie batter! For the frosting I just used canned chickpeas, almond milk, cocoa powder, and dates.

What I love most about this chocolate frosting (besides the flavor, of course), is that it comes together in one whirl of the food processor/blender. Just make sure your cup is big enough! Ours is super large so if you only have standard size blender cups, a large food processor bowl may be the way to go.


Once the brownies have cooled, I leave them in the pan and cut them into 9 squares. I then use an offset spatula to gently spread the chocolate frosting on top. I chill the brownies after this step as well, to make sure the frosting has no chance of melting/running all over everywhere. Trust, it’s worth the little bit of extra wait time! The frosting sets so beautifully and is literally like a layer of gooey fudge on top of your already deliciously fudgy brownie.


These vegan dark chocolate frosted brownies are decadent, dark chocolate perfection. The brownies are thick and slightly chewy, but super fudgy. And the frosting on top just takes these to the next level! You’d never know the main ingredient is beans, due to the dates (as always) doing an amazing job of hiding the flavor of the beans with sweetness. In addition, we’ve got all the chocolate going on here to cover up any bean flavor.

The texture of the frosting is INCREDIBLE. But it’s freaking beans!!!! You seriously will not know. It’s sweet, thick, creamy, and SO fudgy and chocolatey. Joe and I were literally both dying. Sheer, chocolatey bliss here, friends.


So, have I convinced you yet?! Do yourself a favor and bake some vegan dark chocolate frosted brownies. The texture and dark, rich chocolate flavor is seriously out of control! Better than any old Halloween candy.


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 Dark Chocolate Frosted Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 Brownies


  • Brownies:
  • 1 can chickpeas
  • 1 c almond milk
  • 1 c date paste (I used 16 medjool dates blended with 1 c hot water, then measured out 1 cup)
  • 1/2 c chickpea OR banana flour
  • 1/2 c cocoa powder
  • Frosting:
  • 1 can chickpeas, drained and rinsed
  • 3/4 c almond milk
  • 3 tbsp cocoa powder
  • 10 large medjool dates


  1. Preheat the oven to 350 degrees.
  2. Drain/rinse the chickpeas, and blend with the almond milk until very smooth, and pour into a large bowl.
  3. Make the date paste and add to the chickpea/almond milk mixture.
  4. Add the chickpea flour and cocoa powder, and mix the batter until it's totally combined.
  5. Bake the brownies in a nonstick square pan for 40 minutes.
  6. To make the frosting, combine all the ingredients in a food processor/blender until totally smooth.
  7. Allow the brownies to cool completely before frosting/cutting.