vegan gluten free and cheap dessert recipe with chickpeas
Chocolate Bom Dessert Cupcakes

A true chocolate bomb worth making and enjoy each time you are craving for something sweet, yet healthy! I have made this recipe quite cheap to prepare, instead of cashew nuts I used chickpeas. So this recipe is not only filled with chocolate and not expensive at all, it is also very high in protein! Sounds to good to be true? Try it out by yourself!



This recipe is:

  • Chocolate Heaven
  • Gluten Free
  • Refined Sugar-Free
  • Vegan
  • Cheap
  • Healthy with a lot of Protein
  • Simply
  • Addictive
  • Oil Free


Here we go!





Nutella layer:

  • 200 g roasted hazelnuts (10 minutes at 200-degree Celsius, peel of the loose skin when cooled)
  • 1/2 cup plantbased milk
  • 5 tbsp maple syrup (or coconut blossom nectar)
  • 3 tbsp unsweetened cacao powder
  • pinch vanilla


  1. Blend the nuts and cacao in a food processor or high-speed blender until you have a fine flour, then add the other ingredients and blend for some minutes until the batter is smooth. (The smoother the better!)
  2. Add one tbsp batter for each cupcake in a silicon mold.
  3. Note: (if you choose to make regular brownies, use the Nutella cream as a frosting on the brownie layer after baking.)

Brownie layer:

  • 1 cup cooked chickpeas (not canned, make your own by soaking the chickpeas overnight, then cook for about 1 hour.)
  • 125 g dates (pitted and chopped! If they are very dry, soak the dates for 1 hour before use.)
  • 3 tbsp cacao powder (unsweetened or raw)
  • 2 tbsp coconut butter or peanut butter
  • 1/2 cup plantbased milk
  • pinch vanilla


  1. Blend until smooth: same as for the Nutella layer above. Then add to the cupcakes, or press it out on a parchment paper for regular brownies.
  2. Baking: If you choose to bake the brownies, bake for 20-25 minutes at 180-degree Celsius. When they are cooled down, carefully spread the Nutella layer on the brownies. Cut into pieces and garnish as you wish. I loved them with fresh berries!
  3. Cupcakes: Let the cupcakes set in the freezer for some hours until frozen. Then pop them out of the molds.
  4. Cover with melted dark chocolate and garnish as you wish. (I would go for chopped nuts the next time! I made them little to pink this time, lol;))
  5. Enjoy! (And storage in the freezer.)

If you enjoyed my recipe and pictures, I would love to get your feedback in the comments below!

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