Friday, November 10, 2017

Fudgy guilt free chickpea brownies

What can be better than a dessert that is in the same time tasty, decadent, healthy and guilt free?
With these brownies you eat your dessert and a healthy portion or your legumes in the same time😊
They are also oil free for added goodness 😊
I know that usual people use black beans for brownies, but I LOVE chickpeas, and I couldn't let them out from my desserts either.
You cannot taste the chickpeas at all, and these brownies are really fudgy, decadent, moist and they hit the spot when you want something sweet.
Ok, even now, when I'm writing this, I'm salivating 😁
Enough of the description, let's go to the recipe now!

- 350 g (2 cups) chickpeas
- 50 g (1/2 cup) cocoa powder (unsweetened)
- 125 g (1/2 cup) peanut butter
- 60 g (1/2 cup) oat flour (or oat flakes ground into flour)
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)
- 200 g (1/2 cup) agave syrup or maple syrup BUT if you like your foods sweeter you can add 3/4 of a cup or even 1 cup if you prefer your brownies really sweet 😊
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 60 ml (¼ cup) plant milk of choice


Preheat oven to medium-high heat (190 C or 350 F). Combine all ingredients and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture —and even the taste — will be much better in a food processor)
Pour into a pan lined with parchment paper. Optional: sprinkle extra chocolate chips over the top. Cook the for 15-20 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. 
If you make this recipe, don’t forget to leave a review! 
The trick with these: serve them first, and then reveal the secret ingredient. 

Nut butter of choice instead of peanut butter. I don't recommend tahini, because it can be a little bit bitter, but I really recommend sunflower seeds butter
Carob powder instead of unsweetened cocoa powder
150 sugar instead of agave, if you use granulated (brown or white sugar) 

You have a video version of this recipe here:

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