The first time I ever baked brownies with chickpeas instead of flour I was very skeptical… A few short hours after taking them out of the oven to cool the pan was picked clean by my family, me included! It was safe to say chickpea brownies were my new favorite treat. Chickpeas, also known as garbanzo beans make soft delicious brownies similar to a flourless cake. One of my favorite parts of this recipe is how easy it is to make. All of the ingredients are blended together in a food processor, so this is the perfect fool-proof recipe for any level of baker. Since chickpeas are a substitute for flour this recipe is a great option for people with Celiac disease. This holiday treat also comes with an added nutritional bonus, nut butters and chickpeas are both rich in nutrients from healthy omega fatty acids to protein. Chickpeas are low in carbohydrates, rich in vitamins and minerals such as, B6, Magnesium and Iron and contain 2.4 grams of protein in 1 tablespoon. Nut butters are full of healthy fats such as omega 3 fatty acids, which are great vital for healthy eye sight and brain function.
Chocolate Peppermint Chickpea Brownies
- 4 tablespoons of cacao powder
- 1 can of chickpeas
- ½ cup of coconut oil
- ¼ teaspoon salt
- ¼ cup peanut butter powder or other nut butter
- 1/3 cup maple syrup
- 1-2 teaspoons of peppermint extract
- ¼ cup dark chocolate chips
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 4 mini candy canes
Set oven to 350 Fahrenheit. Add all ingredients except the candy canes and chocolate chips to a food processor and blend till smooth. Fold in the chocolate chips and leaves some to sprinkle on top. Spray a small square baking tin with coconut oil or butter and spread batter out evenly. Put the four mini candy canes in a ziplock bag and crush with the bottom of a jar till broken into small piece, then sprinkle over top the batter with the leftover chocolate chips. Put your brownies in the oven for 25 minutes and once finished let cool for 5-10. Enjoy!