Gooey Choc-Chickpea Brownies
This recipe has been made over and over again in our house and by my community. They’re rich, flavourful, gooey in the centre, packed with antioxidants, healthy fats and protein within the chickpeas, collagen and eggs. The collagen makes them a little ‘chewier’.
The benefit of a dessert or treat like this is that there’s zero artificial colours, flavours or preservatives. They’re gluten-free and can easily be adjusted to be dairy-free or vegan.
Take a bunch to your next girls-night, picnic, or serve warm with a dollop of vanilla ice-cream at your next dinner party. HEAVEN.
INGREDIENTS:
1 can chickpeas, drained and rinsed.
1/2 cup almond butter
1/3 cup maple syrup
1 Tbsp melted coconut oil
1 tsp. vanilla
2 eggs
3 tbs collagen powder (I use the Cell-Squared collagen).
1/4 cup almond flour
1/4 cup cacao powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips or chopped choc and more for sprinkling on top! (we used Green and Blacks organic chocolate)
Options:
3 drops wild orange or peppermint essential oil* for a peppermint or a jaffa flavour are something we love to do in our house.
You can absolutely omit the eggs and collagen and these are a delicious vegan chocolate brownie then.
INSTRUCTIONS:
Preheat oven to 180 degrees.
In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, eggs, collagen and vanilla.
Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
Continue to process, scraping down sides as necessary until smooth.
Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
Do not process the chips.
Pour into lined loaf tin or brownie tin and sprinkle with extra chocolate if desired.
Bake for 20 mins. (or if you like a little firmer, 23-25, but you will loose the ‘goo’.
Remove from the oven and allow to sit in the pan for 15 mins before removing, slicing and eating!
Let me know if you like these or what type of variations you’d love to see me try!
Have an amazing day.
Al. X