Gluten free protein intense cocoa flavoured delight with a secret ingredient!
Crazy chickpeas of chestnutty flavour are a great ingredient in sweet and sour dishes. You can incorporate it almost everywhere!
This recipe contains cooked chickpeas as a main ingredient and a bit of chickpea flour.
These muffin shaped brownies are full of protein and have an intense cocoa flavour. Who would ever guess they have chickpeas in it! ;)
QUANTITY
10
brownie muffins
COMPLEXITY
Intermediate
TIME
30
Minutes
Ingredients
- 230 g cooked chickpeas
- 2 eggs
- 65 ml agave syrup
- a pinch of Himalayan salt
- 65 g extra virgin coconut oil
- 65 g dark chocolate, between 60-70 % cocoa
- 20 g unsweetened cocoa powder
- 10 g baking powder
- 25 g chickpea flour
Addition
- Strawberry jam or by choice
Place the cooked and drained chickpeas in a food processor and mix to a thick and even creamy texture.
Pour in the agave syrup and salt. Blend again.
Melt the coconut oil over low heat over a bagnomaria. Add the chocolate chunks to the oil and continue melting together.
Pour the melted chocolate and oil in the food processor. Be careful not to pour hot liquid to the chickpea mixture because there are eggs in it. Mix.
Add the cocoa powder, chickpea flour and baking powder. Blend one last time.
The mixture should be thick but liquid and smooth.
Pour the mixture into your muffin tins, not to the very top or pour it all into a small baking tray.
Bake on 180C degrees for 20 minutes. Check the sponge with a toothpick. It shouldn't be sticky.
The spongy brownie should be soft and moist over few days.
***
p.s. Since I am not a big fan of just chocolate desserts, I added a tsp of jam to a couple of my muffins and enriched their flavour.
