Fudgy, decadent, chock full of coconut, walnuts and chocolate chips and yes, also vegan and gluten free. Does life get any better? Actually it does – these are oil free too :=D. Enjoy!
Side Note|Warning: Don’t taste the batter. Seriously. Usually I would encourage you to, after all there are no worries of salmonella from eggs or anything, but this one is a bit different. Have you ever tasted raw chickpea flour? If you have, you know what I’m talking about. It’s bitter and has a very strong overwhelming flavor. But don’t worry, somewhere in the great magic of baking, the flour loses it’s power and blends right in, taking it’s place among the other ingredients so perfectly you’d never know how it started out.
- 1 cup chickpea flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 3 tablespoons aquafaba *
- ½ cup unsweetened plain applesauce
- ¾ cup cane sugar
- 2 teaspoons vanilla extract (or coffee extract or 1 teaspoon of each)
- 1 cup unsweetened flaked coconut
- 1 cup chopped walnuts
- 1 cup non-dairy chocolate chips
- Preheat oven to 350F.
- Lightly grease a 9" pie pan and set aside.
- In a large bowl, combine the aquafaba, applesauce, sugar and extract and mix well.
- Add in the flour, cocoa powder, baking soda and baking powder and mix until completely combined.
- Stir in the coconut, walnuts and chocolate chips.
- Spread in prepared pie plate and bake for 30 minutes.
- Let cool. Slice wedges like a pie and serve with whipped coconut cream.
Shared on Healthy Vegan Fridays – an awesome weekly collection of recipes!
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Bahaha! Yes! The one hidden…not so pretty…secret of chickpea flour…NEVER RAW!
But this….well…Just hand me this entire pie please!
Right?! I thought for sure the end product was going to be gross but then, viola, magic happened in the oven and omg yum! I’d send it to you, but it somehow has mysteriously and completely disappeared lol 😀
This looks and sounds heavenly!
Thanks 😀
“Don’t taste the batter.” Haha I learned this the hard way after I went gluten free. Yuck ;p
This sounds great! I love that it is gluten-free. And it sounds simple to throw together as I tend to find baking a little overwhelming. Very good use of aquafaba.
I would love for you to share this over at Healthy Vegan Fridays =)
Haha, right? I couldn’t believe how gross it tasted and then, miraculously, after baking it was delicious. Food science is weird! Thanks, I will post on HVF.
Silly gluten-free batter. So deceiving. Good thing we don’t just chuck it before baking it ;p
THANK YOU!!!! for sharing up at HVF. I’m pinning & sharing =)
:-D. Thanks!
Oh and I’m featuring this recipe on HVF this week!
I’ve been super into brownie pies lately, and I love that this one uses chickpea flour! Looks delicious!
Thanks!
This looks amazing! I’m trying to think of a party I’m going to soon so I can bring this!
I would totally have tasted the batter or licked the bowl (I’m gross like that lol) so that’s good to know!
Awesome! I love licking the mixing spoon, which is how I discovered how bad the chickpea flour tasted. I thought for sure I had a huge failure on my hands! Baking science is really awesome. Appreciating the vegan-ness of a recipe by licking the bowl and not worrying about salmonella is awesome too, but not so much in this case.
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This looks good, visiting from #HelathyVeganFriday. I have cooked loads with chickpea flour, mostly savoury not sweet – so this excites me, may have to give it a go. Would be perfect with my homegrown raspberries too.
This would definitely be awesome with fresh raspberries! Chickpea flour is so versatile – just don’t judge on the taste of it raw 🙂