Inspired by a cookie I had in a coffee shop in Whistler, I created this deliciously satisfying protein dense chocolate treat! Enjoy : )
~Vegan & Gluten-Free~
Ingredients:
400ml can of chickpeas (Garbanzo beans)*
1 medium ripe banana
1/2 cup almond butter or peanut butter
1/4 cup pure maple syrup
1 tsp vanilla
1/4 cup cocoa powder
2/3 cup & 2 tbsp oat flour
1/4 tsp salt
1/3 cup raisins or chocolate chips
Set oven to 350F.
In a food processor add first 5 ingredients and blend until smooth. Then pour mixture into a large bowl and add cocoa powder, flour and salt. Mix well until evenly combined. Mix in raisins or chocolate chips. Lightly grease a baking sheet with coconut oil. Using a table spoon, spoon out dough leaving at least an inch between each brownie bite. Bake at 350F for 16-18 minutes. Remove from oven and allow to cook for 5 minutes before moving to a cooling rack. Store in an airtight container for 5 days. Or freeze for up to 1 month. Enjoy!
*Some people have a hard time digesting this bean. There is a semi transparent skin covering each bean. When you remove the beans from the can and rinse them, if you gently rub the beans between your fingers you will begin to notice the skins coming off. If you have the patience to remove them all, this may help the digestibility of them.
Makes about 10-12 brownie bites
Prep & Baking time:
Prep ~ 15 minutes
Baking ~ 18 minutes
Total time ~ 33 minutes
Love the Power of Food:
Chickpeas (Garbanzo beans)
This wonderful bean is a great source for molybdenum, a trace mineral important in the liver's detoxification processes. Folic acid, manganese, iron, magnesium, copper, zinc, protein and dietary fibre are also found in good amounts. This health promoting bean has been show to help lower cholesterol and stabilize blood sugar levels. Enjoy the health benefits of this magical bean as it is loaded with so many health promoting nutrients.
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