Author Notes: As a pastry chef I am always interested in trying new recipes as most of my clients and customers love vegan, raw and gluten-free treats. And this is the BEST BROWNIE I ever made. And its vegan. And gluten free. And soy free. Oh, and its made out of CHICKPEAS!!! Crazy, I know! You need to try this!
—Lisa Muller
Serves: 20
Ingredients
-
1
cup dark chocolate chips or 7 oz broken into pieces
-
3
tablespoons coconut oil
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1
shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
-
2
cups cooked and drained chickpeas
-
250
milliliters almond milk (or any other dairy-/soy free milk
-
5
tablespoons raw cacao or regular cocoa powder
-
1.5
cups freshly ground almonds/almond meal
-
2
teaspoons baking powder
-
1
cup coconut sugar
-
1/2
cup honey or maple syrup
-
2
tablespoons arrowroot powder or tapioca/potato starch
-
1/2
teaspoon chipotle, cayenne or chili powder
-
1
teaspoon cinnamon
-
1/2
teaspoon salt
Directions
-
Pre-heat oven to 180°C
Line a square baking tin with parchment paper -
In a bowl over a pot of simmering water melt the chocolate with the coconut oil
Turn off heat and stir in the coffee until emulsified. -
In a food processor combine the rest of the ingredients and mix until smooth.
Add the melted chocolate and mix again. - Pour into tin and bake for 25 – 30 min (do not overbake!, it should be still a little wet inside when you check with your knife or metal skewer)
- Let cool, cut into squares and decorate with sliced almonds.