Dark Chocolate Chickpea Brownies
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Switch it up this week and along with enjoying creamy hummus with veggies, turn those chickpeas into delicious, decadent brownies to curb those midday sweet cravings! GUARANTEE you will love these – IMO they are better than black bean brownies, but you be the judge…
Dark Chocolate Chickpea Brownies
Ingredients for 16 brownies bites
- 15oz can no-salt garbanzo beans (chickpeas), drained
- 2/3 cup nut or seed butter (peanut, almond, cashew, tahini)
- 1/3 cup agave (or maple syrup, bee-free honey)
- 1/3 cup dark chocolate powder or cacao (I used a blend of cacao and black cacao)
- 1 tablespoon chocolate extract (optional to exaggerate chocolate flavor)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 60g (1/3 cup) vegan dark chocolate bar, broken into chunks (I used Lily’s bar with Stevia)
- Optional
- sea salt flakes
- Set oven to 350F.
- Place all of the ingredients – except the dark chocolate chunks – in a food processor or high powered blender. Once blended until smooth, empty the ingredients into a mixing bowl. Fold in the dark chocolate chunks.
- Line an 8×8 baking pan with parchment paper and add the batter. Note: it will be a very thick batter, this is normal. Evenly spread the batter into the baking dish and if desired, sprinkle sea salt flakes/crystals on top.
- Bake for 22 – 25 minutes or until you can insert a toothpick and it comes out clean.
- Allow the brownies to slightly cool before removing from the pan and slicing. Serving size will vary – I ate 2 at a time for a total of 8 servings.
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