I still can’t believe this recipe worked. I don’t fully understand how all these weird ingredients could make such delicious, chocolately, brownies. They don’t taste like coconut, they don’t taste like chickpeas… they just taste like yummy chocolate brownies. But there are all these healthy things in them. Raw cacao brings the chocolate flavor to the party while having 283572038532 more health benefits than regular cocoa. Coconut sugar and coconut cream replace regular sugar and butter or oil. And lastly, the weirdest one of all… chickpeas replace flour. Why am I eating regular brownies when these taste amazing and are essentially broccoli? The only difference I noticed is you don’t get that crusty brownie edge like you do in some brownies which is a small price to pay for all the health benefits you get with these treats.
Also- can we talk about how these are made? In a blender. As in the ingredients get mixed in a blender and then put in a pan to bake in the oven. What? I still don’t get this recipe but it worked and life is good.
- 1/3 cup raw cacao powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (14 ounce) can chickpeas, rinsed and drained
- 2/3 cup coconut sugar
- 2 tablespoons canned coconut cream (or full fat milk)
- 1 teaspoon almond milk (optional)
- 1 teaspoon instant coffee granules
- 2 teaspoons baking powder
- 0.5 cup dark chocolate chunks (or chips)
- Preheat oven to 350 degrees F. Grease or line with parchment a spring-form pan (or 9 X 9 inch square pan).
- Combine all ingredients in a blender except for the chocolate chunks. Remove the blade from your blender (if possible, otherwise just work around it) and stir in the chocolate chunk (you could just blend these in too but my blender is intense and I didn’t want it to chop up the chunks).
- Scrape batter into prepared pan. Bake for 25 minutes. Allow brownies to cool for 20 minutes.
Inspired by TheRoastedRoot