Healthy Dessert Recipes | Real Food Brownies [Made With Chickpeas!]

I’m no Domestic Diva.

Diva, Yes. Domestic, hey, STOP laughing…

So, the word “BAKING” is EVIL in my book. I hate the mixing, stirring, recipe reading, mess making, box opening, cleaning up part of baking. But I love desserts. So much. Too much. And to get healthy, delicious baked goodies, you pretty much have to make them yourself.

When I get into a ravenous, I MUST HAVE SUGAR mood, which honestly, is pretty much daily, I have a little arsenal of recipes I turn to that helps me battle the cravings. This is one of them.

It’s a brownie recipe made with chickpeas (garbanzo beans, aka the stuff they make hummus with). Yes, it sounds a bit weird, but it is delicious. (And I’m not just saying that because I am sugar deprived. The Kidlet thought they rocked, too).

[RELATED: Healthy Ice Cream Alternatives | Mint Chocolate Chip ‘Ice Cream’ Recipe]

healthy brownies recipe

This isn’t the actual picture of the brownies. We had eaten them so fast before anyone thought of taking a picture. The actual version are dense and not as fluffy.

Healthy Dessert Recipes | Real Food Brownies

Adapted from: (High Fiber and Healthy) from The Healthiest Meals on Earth Cookbook by Jonny Bowden


  • 1 1/4cups pitted dates
  • 9 TBS high-quality cacao or cocoa powder
  • 1/4C macadamia nut oil (I substituted this with coconut oil)
  • 1/2C agave nectar (you can use honey if you don’t like agave or experiment with stevia if you can’t really have that much sugar)
  • 2C canned garbanzo beans
  • 4 eggs (I can’t really have eggs, but desperate times…)
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

1. Preheat the oven to 350 degrees.

2. Measure the dates into a liquid measuring cup and pour in hot water to the 1 1/2C line, turning the dates over with your hands until the water reaches all the dates. Let sit for at least 10 minutes. Pour off 1/4 of the liquid in the dates and process the rest in a blender or food processor until it forms a smooth paste (hooray for my Blendtec!)

3.Put the date paste into a large bowl and add the cacao or cocoa powder, oil and agave nectar, mixing well.

4. Combine the beans and eggs in a blender or food processor and process till very smooth. Add the garbanzo mixture to the date mixture, stirring well to combine. Add the baking powder and cinnamon, stirring to combine, and pour batter into a 9-inch nonstick pan or pie dish. (If using glass, you can grease lightly with a little oil)

5. Bake for 45 minutes. Cool for at least 15 minutes (SO MUCH BETTER if you refrigerate overnight. It’s not as crumbly). Cut and serve. Store the rest in the refrigerator.

If you try it, let me know how it turns out.

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Hanssie is the Communications Director for fitted. In her free time, she runs marathons to get medals, counts the days until her next cheat meal (as well as her macros), rescues big dogs and blogs about the divorced life when she’s not sick of writing so much. Check out her work and her blog at and follow her on her various social media sites (below).

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