Vegan Flourless Brownies

The ultimate, HEALTHY brownie! Super rich, chocolatey, and SO gooey, these vegan flourless brownies are easy  to make and even easier to eat. They’re vegan, gluten free, and sweetened naturally.

Brownies 1 (1)

Happy day before Friday!! This week actually flew by, since I had my first snow day as a teacher Tuesday. Contrary to what most think, we actually have to report to school even when there is a snow day and at the regular time for any delays, UNLESS there’s more than 3 inches, and Tuesday that happened! I missed my little nuggets but they had a great time playing in the snow and I got a ton of stuff done around the apartment, both for school and the blog, and I got some quality time with my fur baby, our bull terrier, Rumor. I had to buy her a jacket cause it’s getting way too cold for her little puppy body! She LOVES the snow though so it makes it a little less dreadful to go for a walk in the freezing temperatures.

Maybe one perk of the terrible cold is warming up with a hot, gooey brownie. Why not kick off the weekend with the ultimate, decadent, treat? A brownie is pretty close to cake in terms of a favorite dessert of mine – as a self proclaimed chocoholic, it pretty much hits the sweet spot every time. These vegan flourless brownies are not like your traditional box mix, in that they’re made from plant based, healthy ingredients, and don’t have anything that’ll make you feel like a big fat brownie afterward. No butter, sugar, eggs, flour, oil, etc. required. And I promise they’re to die for.

Brownies 3

Can you see the gooey-ness?! So I know all the flack that bean based brownie/dessert recipes get. I’m not even going to try to convince you that you won’t taste the chickpeas, so you’ll just have to try them for yourself. But all Joe and I tasted was dark, rich, chocolatey goodness. They’re SO gooey, Joe insisted that be in the title but it’s not the most beautiful word so, I’ll just make sure to emphasize that here. I’m a warm brownie type of girl (shout out to my mom who heats up EVERY dessert she eats, probably get it from her), and super impatient, so we attacked the pan like animals just a couple minutes after it came out. Naturally, they were extremely gooey and fell apart in the best way – I refrigerated the leftovers, and they set up beautifully. So if you have the patience, let them set in the fridge for a few hours and you’ll be able to eat them without a fork like a traditional brownie. Either way, these vegan flourless brownies are so, so yummy, and SO good for you! Chickpeas for protein and fiber, naturally sweetened with dates we all know I love so, and super dark chocolatey. REJOICE for an amazing for you brownie!!!

We have a ton of wedding planning fun going on this weekend so we’re headed to Columbus tomorrow to stay with my parents…these brownies may have to make an appearance for my parents. Have a fantastic weekend, eat some vegan flourless brownies and relax!

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 Flourless Brownies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 brownies


  • 2 cans chickpeas, drained/rinsed, blended with 1/2-1 c water
  • 1/2 c unsweetened cocoa powder
  • 3/4 c date paste (I used 12 medjool dates blended with 3/4 c water)
  • 1/2 c almond milk
  • 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water in a bowl, refrigerate for 30 minutes before using)
  • 1 tbsp prepared coffee


  1. Preheat the oven to 350 degrees.
  2. Blend the chickpeas in the food processor/blender until COMPLETELY smooth. You may need to add some water for a smooth texture and to ensure all the chickpeas get blended. Pour the chickpea mixture into a bowl and combine with the cocoa powder.
  3. Blend the dates and water until they form a sticky paste, and add to already mixed ingredients.
  4. Add the coffee, almond milk and flax eggs until all of the ingredients are thoroughly combined.
  5. Pour the batter into a pan lined with parchment paper and sprayed with coconut spray to ensure the brownies lift out easily after baking.
  6. Bake for 30 minutes, then allow to cool in the pan for at least 15 minutes before turning out of the pan. They'll be super gooey, so if you want them set and pick up-able like brownies, I'd refrigerate them for at least 3 hours before cutting/serving.