A fudgy, hormone-friendly brownie packed with protein, fibre & plant-powered goodness.

Rich, satisfying, and secretly nutrient-packed, these Chickpea and Tahini Chocolate Brownies are a smarter take on a timeless treat. Made with chickpeas, dates, tahini and LØUCO Protein Powder, they’re naturally sweetened and gut-friendly, delivering clean energy and chocolatey indulgence without the sugar spike.

At a Glance

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 1 loaf (6–8 slices)

Ingredients

• 1 can (400g, drained weight ~240g) chickpeas
• 40g tahini
• 40g LØUCO Protein Powder
• 7 Medjool dates, pitted
• 40g cacao powder
• 30ml plant-based milk (optional, for texture)
• 2 tbsp olive oil
• 1 tsp organic vanilla extract or paste
• 1 tsp baking powder
• ½ tsp baking soda
• 60–70g dark chocolate chunks

Method

1. Preheat your oven to 180°C (350°F) and line a loaf tin or small baking dish with parchment paper.
2. Blend the base: Add chickpeas, tahini, dates, LØUCO protein powder, cacao, olive oil, vanilla, baking powder, and baking soda to a food processor. Add plant milk if the mixture needs help blending. Blitz until smooth and creamy.
3. Pour & bake: Spread the mixture evenly into your lined tin and top with chocolate chunks. Bake for 20–25 minutes until the edges are set and the centre is still slightly soft.
4. Cool & slice: Let cool fully before slicing. The texture will firm up as it rests.

LØUCO Tip

For ultra-fudgy brownies, slightly underbake and let them set at room temp. Top with Greek yogurt or drizzle with tahini for a balanced snack or dessert.

Share Your Fuel

Tried it? Tag @loucohealth on Instagram so we can repost your creations!