You'll love...

How easy it is to make - it all comes together in your food processor!

Ideal for most diets since it is vegan, gluten free, dairy free, and oil free*.

* With an oil-free  nut butter.

No cupcake liners are necessary. These were baked in a non-stick mini muffin tin with no added grease. Look at that crust...

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1 15-oz can chickpeas 3/4 cup vegan chocolate chips 1/3 cup cashew butter 1/4 cup pure maple syrup 2 tablespoons unsweetened, organic applesauce 5 tbsp cocoa powder 2 flax eggs 1/8 cup cacao nibs 2 tsp pure vanilla extract 1 1/2 tsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt

Process in seconds



Add the nut butter and pure vanilla extract after processing the other ingredients first. Then, remove the blade of and stir in your chocolate chips.

Admire the batter

Top with cacao nibs before baking

350ºF for 20-25 minutes

What's even tastier?

Cacao nibs are optional, especially if you want a more mild chocolate flavor.

Choose your chocolate wisely - consider supporting brands that are fair trade and environmentally-friendly.

Life is short. Eat brownies first.