Fudgy, healthy, moist, and rich… And no, these brownies do not taste like beans. 

I get a strong yearning for a warm fudge brownie on at least a weekly basis, but most brownie mixes are packed with refined sugar and offer few health benefits. These babies combine nutrient dense chickpeas, raw cacao powder and coconut oil to form a gluten-free low glycemic treat packed with antioxidants and fiber. I may or may not make them every weekend. 

Time: 40 minutes

When to eat it: When chocolate cravings strike 

Sh*t you need: 

One 140z. can of garbanzo beans (chickpeas)
2 eggs (leave off for a vegan version and double coconut oil)
1 tbsp coconut oil 
1 teaspoon vanilla extract
1/3 cup raw cacao powder
2/3 cup sweetener of choice (I used organic Stevia)
1/4 cup milk of choice (I used coconut milk)
2 teaspoons baking powder
1/2 cup dark chocolate chips 

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The Recipe

1. Pre-heat oven to 350 degrees.

2. Add all ingredients except chocolate chips into a powerful blender or food processor and blend until batter like consistency is achieved.

3. Stir in chocolate chips.

4. Empty mixture into a pan sprayed with cooking spray or lined with parchment paper. 

5. Bake for 25 minutes or until brownies pass the toothpick/fork test.

6. Allow 20 minutes to cool before cutting and devouring.

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