Dark Chocolate Chickpea Brownies
Prep:
5 min
Cook:
25 min
Total:
30 min
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
STEPS
Step 1
Set oven to 350F.
Step 2
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.
Step 3
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.
Step 4
Bake for 22 – 25 minutes or until you can insert a toothpick and it comes out clean.
Step 5
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.