BROWNIES

1 ¼ cup or 1 can chickpeas
⅓ cup tahini
⅓ cup date syrup
24 tbsp water
½ tbsp vanilla extract or 1 tsp vanilla bean powder
¼ tsp baking soda
¼ tsp baking powder
½ tsp salt
1/4 cup tiger nut flour
1/3 cup carob powder (OR 1/4 cup cocoa/cacao powder)

Preheat oven to 350F.
Start by processing chickpeas, tahini, date syrup, and water until smooth. Add all your dry ingredients except for the baking powder and soda. Blend again to combine. Now add the baking soda and powder and blend one last time until just combined.
Transfer the batter to a parchment lined 8x8 inch pan. Smooth top and bake for 2025 minutes.
Allow to cool before frosting.


FROSTING

1 cup pitted medjool dates (about 6–7 large)
1/2 cup hot water
1/4 cup cocoa powder
1 tablespoon tahini
1/4 teaspoon salt


Combine soft medjool dates and water in a highspeed blender. Blend until completely smooth. Scraping the sides as necessary. Add cocoa powder and tahini and blend until smooth, scraping down the sides as necessary. Spread over cooled brownies. Enjoy!