Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Makes: 12 squares Prep Time: 15 minutes Bake Time: 22–25 minutes
Chocolate brownies for breakfast? Absolutely. These rich, fudgy squares are made with chickpeas, oats, cacao and creamy tahini, naturally sweetened with maple syrup and packed with dark chocolate and crunchy walnuts.
A tahini swirl and scattering of Omega Seed Mix on top makes them look extra special while adding even more texture.
Make a batch ahead for an easy grab-and-go breakfast or afternoon snack that tastes wonderfully indulgent while packing in plenty of fibre and plant-based goodness
Ingredients
- 1 x 400g tin chickpeas, drained and rinsed
- 100g rolled oats
- 50g cacao powder
- 100ml maple syrup
- 80g tahini
- 100ml plant milk
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of sea salt
- 60g dark chocolate, roughly chopped
- 50g walnuts, roughly chopped
Tahini swirl
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1–2 tbsp warm water
To finish
- 2 tbsp Omega Seed Mix
- Extra chopped dark chocolate
Method
- Preheat the oven to 180°C (160°C fan) and line a 20cm square tin.
- Add the chickpeas, oats, cacao, maple syrup, tahini, plant milk, coconut oil, vanilla, baking powder and salt to a food processor.
- Blend until completely smooth and thick, scraping down the sides as necessary.
- Fold through most of the chopped chocolate and walnuts.
- Spoon into the prepared tin and smooth the surface.
- Mix the tahini, maple syrup and enough warm water to make a thick but pourable consistency. Spoon over the brownie mixture and swirl through the top with the tip of a knife.
- Scatter over the Omega Seed Mix, remaining walnuts and a little extra dark chocolate.
- Bake for 22–25 minutes until set around the edges but still slightly soft in the centre.
- Cool completely in the tin before chilling briefly and slicing into 12 squares for the fudgiest texture.
Tip: These firm up considerably as they cool, so don’t overbake them.
