Hormone Friendly Chickpea & Tahini Chocolate Brownie
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
- Preheat your oven to 180°C (350°F) and line a loaf tin or small baking dish with parchment paper.
- 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.
- 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.
- 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!
