Or chocolate hummus? Hmmm…neither one sounds very appetizing.
But wait till you try THIS recipe.
My mother emailed it to me a few months ago. It sounded a little strange, so it took me some time before I tried it. She swore it was delicious.
We should always listen to our mothers….
The recipe had no name either. I am still not sure what to call it. Your thoughts are welcome!
Making this chocolatey delight is really worth your while. It is healthy to boot. Might even pass as your main course!
Chickpeas, or garbanzo beans, pack a good protein punch; the coconut oil is a healthy fat; cacao is a super food full of antioxidants; maple syrup is a natural sweetener with vitamins and minerals. What more can I say? Now you get why it could be a main.
This recipe is light and fluffy and more like cake than a brownie, not too sweet, and has an intense dark chocolate flavor.
Oh….and did I mention they are gluten free?
Healthy Chocolate Brownie Cake
15 oz can of chickpeas (garbanzo beans) rinsed and drained
1/2 cup maple syrup
1 tsp baking soda
3 tbsp coconut oil, melted
1 tsp vanilla
1/3 cup dark chocolate chips
1/3 cup powdered cacao walnut halves and/or extra chocolate chips (optional)
Directions: Put all the ingredients in to a blender. Blend until smooth. Pour the batter in to 12 lined muffin cups or a lightly greased 8×8 baking pan. If desired, top with a few more chips and/or walnut halves. For the muffins, bake at 350* for 20-25 minutes. Bake the 8×8 at 350* for 40-45 minutes. Test with a toothpick. Let cool. They freeze well. I love to serve with a dollop of good quality, plain yogurt.
Enjoy your chocolate fix. Oh…and let me know if you come up with a better name for the recipe.
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