Chickpeas Brownies for Chocolate Lovers
Chocolate paleo dessert

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Chickpeas Brownies for  Chocolate Lovers

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Ingredients

Adjust Servings:
425 gr Chickpeas boiled/ canned
3 Large eggs
35 gr Cocoa powder
110 gr Raisins
1 tbsp Flaxseed meal
100 ml Warm water
40 gr Dark chocolate Stevia sweetened
2 tsp Baking powder

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Features:
  • Dairy free
  • Gluten Free
  • Paleo
  • Vegetarian
Cuisine:

Here is a delicious sugar-free and flourless brownies recipe for all my chocoholic fellas out there! It is super easy and requires minimum, non-fancy ingredients!

  • 30 min
  • Serves 8
  • Easy

Ingredients

Directions

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Do you feel that your sweet tooth jeopardizes all your new-healthy-life resolutions  and body goals?  You can be 100% dedicated to working out in the gym and have a clean diet that deserves a hundred “What I Eat in a Day” type of  videos. But… the moment you crave for a “real” dessert  ruins your determination 🙁

Of course you’ve already swapped for delicious healthy alternatives like fresh and dried fruits, homemade granola bars, smoothies, and protein  treats. This stuff is amazing, it became your go-to sweets! However everything gets boring sometimes.

And here you see your favorite chocolate cakes all around, they chase you and beg to surround.  You feel unsatisfied  and deprived. You get frustrated of your weakness and loose motivation. So you need a cake even more. Here say goodbye to healthy fit life and say hello to binge eating! It’s a big sugar reunion (aka cellulite reunion)!

You probably feel doomed  going through this over and over again as you cannot afford spending a fortune on fancy raw vegan desserts. And let’s be honest, sometimes you simply want an “old-fashioned” baked cake.

Familiar? I bet every girl out there will understand me.

What if I say you can indulge on brownies and still be counted as a clean eater keeping your resolutions? Moreover, it  is cheap, easy, and quick. Interested?

Here we bake!

We start with making sweetening mixture for the brownies.
You see that I didn’t list any sweetener that is usually associated with healthy desserts like stevia, agave nectar, or honey. That’s because I know lots of people don’t like herbal taste of stevia in baked goods. Agave nectar will require from you visiting health food store. And using honey in a batter is complete waste of nutritiously rich product due to heating.
I sweeten my brownies with raisins. To make them work for brownies you just need to get the right consistency. For his just put raisins in a blending cup, pour warm water over and blend till smooth and even like a syrup.

I like to cook chickpeas myself for this recipe to get them slightly overdone so that eventual texture of the brownies is smoother. For that you have to boil presoaked chickpeas in a pressure cooker for 40 min or in a regular pot for 70 min and let them to cool down before mixing with eggs.

As you can see I sprouted my chickpeas to add more nutrients to the dessert. It is completely optional, but if you feel like trying it, go for it. Sprouting chickpeas is super easy!
But if you don’t have time too cook chickpeas feel free to use canned ones. This recipes takes a quantity that a standard can contains and I can ensure you this option works great.
So back to action. Blend chickpeas, flaxseed meal, baking powder, and sweetening mixture in a bowl or blending cup till smooth and even.

At the next step be careful not cover the kitchen and yourself in cocoa powder from head to toe. To avoid the drama first carefully mix eggs and cocoa powder with a fork then you can safely beat them using a mixer or a whisker. Also not the best moment to sneeze.

Mix chickpeas paste and egg-cocoa mixture. You can blend them them together to make sure the consistency is even. Then mix in crushed chocolate to the batter.

Line 35 x 24 cm rectangular-shaped spring form with a parchment (non-stick kind is the best option) and transfer the batter into it. Even up the top with a wooden or a silicone spatula. Bake at 180 °C / 360 °F.  for 20-25 min (depends on your oven). Before taking the dessert out of the spring form let it cool for at least 20 min. Then cut it into 8 pieces and enjoy the taste of chocolate cake with pure conscience! 😉

You can store the brownies in the fridge in an air-tight container up to one week.
Go to your goals and enjoy the life, it is totally possible with a little bit of exploration!

Steps

1
Done

We start with making sweetening mixture for the brownies.
You see that I didn't list any sweetener that is usually associated with healthy desserts like stevia, agave nectar, or honey. That's because I know lots of people don't like herbal taste of stevia in baked goods. Agave nectar will require from you visiting health food store. And using honey in a batter is complete waste of nutritiously rich product due to heating.
I sweeten my brownies with raisins. To make them work for brownies you just need to get the right consistency. For his just put raisins in a blending cup, pour warm water over and blend till smooth and even like a syrup.

2
Done

For this recipe I like to cook chickpeas myself to get them slightly overdone so that eventual texture of the brownies is smoother. For that you have to boil presoaked chickpeas in a pressure cooker for 40 min or in a regular pot for 70 min and let them to cool down before mixing with eggs. As you can see I sprouted my chickpeas to add more nutrients to the dessert. It is completely optional, but if you feel like trying it, go for it. Sprouting chickpeas is super easy!
But if you don't have time too cook chickpeas feel free to use canned ones. This recipes takes a quantity that a standard can contains and I can ensure you this option works great.
So back to action. Blend chickpeas, flaxseed meal, baking powder, and sweetening mixture in a bowl or blending cup till smooth and even.

3
Done

At this step be careful not cover the kitchen and yourself in cocoa powder from head to toe. To avoid the drama first carefully mix eggs and cocoa powder with a fork then you can safely beat them using a mixer or a whisker. Also not the best moment to sneeze.

4
Done

Mix chickpeas paste and egg-cocoa mixture. You can blend them them together to make sure the consistency is even. Then mix in crushed chocolate to the batter.

5
Done

Line 35 x 24 cm rectangular-shaped spring form with a parchment (non-stick kind is the best option) and transfer the batter into it. Even up the top with a wooden or a silicone spatula. Bake at 180 for 20-25 min (depends on your oven). Before taking the dessert out of the spring form let it cool for at least 20 min. When gets cold cut the cake into 8 pieces and enjoy the taste of chocolate cake with pure conscience!
You can store the brownies in the fridge in an air-tight container up to one week.
So go to your goals and enjoy the life, it is totally possible with a little bit of exploration!

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