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Grain-Free Chocolate Brownie Loaf

5 from 2 reviews



1 13.4 ounce container of chickpeas, rinsed and drained (about 238 grams if using a food scale)

1/2 cup liquid egg whites

1/2 cup unsweetened applesauce

1/2 cup unsweetened cashew or almond milk (you can use chocolate if you want!)

1215 medjool dates, pitted and chopped

1 tsp vanilla extract

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/4 cup Lily’s Stevia-Sweetened Baking Chips (you can use more if you’d like!)

Optional mix-ins: chopped walnuts, slivered almonds, cacao nibs, more chocolate chips


Preheat oven to 350. Place all ingredients aside from the chocolate chips in a high powered blender (Vitamix is best!) and blend until smooth.

Spray a loaf pan with cooking spray or line it with parchment paper and scoop in batter. Smooth it out with the back of a spoon or spatula so that it’s evenly distributed. Sprinkle chocolate chips on top. Bake for 50 minutes or until a knife comes out cleanly from the center.

Cool on a wire rack. Let cool COMPLETELY before slicing. Store in the fridge for 4-5 days or freeze.

Keywords: sweet snacks, dessert, chocolate, brownie, cake, chocolate, healthy dessert, healthy snack, gluten-free, grain-free, high protein