Vegan and great for the gut!

When it comes to baked treats Sheldon is a sucker for cookies. He loves anything that has a bit of crunch while I love treats with a cakey type texture, hence the reason I have a brownie pretty much everyday!

We recently went away on holiday and were constantly busy. Honestly, it would often be lunch time before we realized that we hadn’t had breakfast yet. This resulted in tons and tons AND TONS of stops at the pharmacy for a protein bar or a quick snack. I have nothing against protein bars, I love them, but if I have a choice I will always choose something a little more nutritious. So, in order to kill two birds with one stone- to satisfy both mine and Sheldon’s cravings, AND to increase the amount of micronutrients that we have been consuming (or not consuming) these were born… I present you with the vegan Brookie!

I actually must admit that I baked these in a loaf tin because I couldn’t find a brownie tray while I was on holiday but the loaf tin is actually what made them. You can obviously make them in a brownie tray but they just won’t be as thick.



  • For the brownie layer: 1 can of chickpeas, draied and rinsed (BUT SAVE THE CHICKPEA WATER)
  • 2 TBS sugarfree peanut butter- I used the PB from Eat Naked and the consistency & flavour is PERFECT!
  • 1/3 cup agave syrup/maple syrup/honey (although using honey wont make them vegan)
  • 1 TBS caramel essence
  • 1 serving Berry superfood- I used Nature's Nutrition Natural Berry which is my favourite superfood combo
  • 1 TBS ground flaxseed
  • 1 tsp baking powder
  • 1/3 cup chopped carob chunks (Optional, but recommended)
  • For the cookie layer: 1 cup rolled oats
  • 1/2 cup mixed nuts
  • 1 serving Berry superfood- I used Nature's Nutrition Natural Berry (again)
  • 1/3 cup cocoa
  • 10 to 12 pitted dates, heated in the microwave to soften
  • 1/3 cup chickpea water (otherwise known as aquafaba)


  1. Preheat oven to 180 degrees and line a loaf tin with some tinfoil. Set aside.

  2. Add all of the brownie ingredients to a food processor and blend until smooth and creamy. Spoon this batter into a bowl and set aside.

  3. In a clean food processor add the oats, nuts, superfood powder and cocoa and blend for 45 seconds (I like the nuts to still have some chunks but you can blend for longer if you prefer)

  4. Add the heated dates and the chickpea water to the food processor and blend until a pliable dough starts to form. If the mixture is too dry, add 1 to 2 TBS of watr and blend again.

  5. Press the cookie dough tightly into the loaf tin and then spread the brownie batter over the cookie layer.

  6. Bake for 25 to 30 minutes.

  7. Allow the Brookies to cool fully before slicing. Decorate by drizzling some melted peanut butter, a peanut butter caramel, some melted carob or some homemade chocolate over.

Jo's Notes

* Have a look at my Highlight reel on Instagram if you would like to see a few tips on how to make these.
** If you would like a smooth brownie layer, dip the spoon in some water before spreading.
*** If you are unsure about how to make the 'drizzles', send me a DM or I will share on my other social media platforms.



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