Honestly…don’t let the chickpeas put you off. They taste fantastic! Plus, they’re suitable for those with coeliac disease as they are gluten free!
The fact that they contain more protein than your standard chocolate brownie should help with satiety! The perfect sweet treat for a little bit of what you fancy!
40g cocoa powder
1 tsp coconut oil (melted)
1 tsp baking powder
1/2 tsp salt
20mls espresso coffee (optional)**
100g dark chocolate chips
*You can replace with sweetener if desired
**Another suggestion from a blog reader is to include marmalade in the mixture to give it an orangey taste…yum!
1. Preheat the oven to 180’c and line a baking tray with greaseproof paper.
2. I used a bar of dark chocolate (at least 70%) and put it through the food processor to make chocolate chips. It’s a good idea to leave some bigger chunks as this adds to the gooey texture of the brownies. Tip this into a bowl for the moment.
3. Place the chickpeas, coconut oil, coffee and eggs into the food processor. Blend for a minute or so.
4. Mix together the dry ingredients (cocoa, sugar, baking powder and salt). Add this to the chickpea mixture in the food processor and continue to blend….well!
5. Once you have a smooth mixture, stir in your chocolate chips.
6. Now pour the mixture into the lined tray. You’ll need to flatten it a little as the bake won’t change shape much, so ensure it looks how you want it to.
7. Place in the oven and bake for 40-50 minutes, until the top is firm to the touch and the surface has begun to crack. A toothpick should also come out (relatively) clean.
8. Let the bake cool completely before cutting into 12 pieces. Dust with icing sugar, and serve 🙂
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