If you’re anything like me you’ve got a wicked sweet tooth and nothing will satisfy the need for something sweet more than an indulgent dessert. I’ve previously posted a recipe for sweet potato brownies but they do take a while to make and involve a lot of effort.
Recently my diet has been very plant-based so I’ve been keeping an eye on my protein intake as I lift weights a few times a week and, therefore, require enough protein for muscle recovery. The base ingredient for this recipe is chickpeas which are a great source of fibre and protein and they have a slightly nutty but plain taste which makes them perfect for baking.
This recipe is quick and easy and most of the work is done by a blender! I have used chia eggs but you can substitute real eggs in if you would prefer but I just wanted to keep this dessert vegan friendly. You can also use brown or caster sugar if you can’t get your hands on coconut sugar.It is also suitable for coeliacs or those who choose to avoid grains 🙂
- 1 400g tin of chickpeas (drained and rinsed)
- 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water soaked for 15 mins)
- 1/3 cup cacao powder/ cocoa powder
- 2/3 cup coconut sugar
- 2 tbsp coconut oil
- 1 1/2 tsp baking powder
- Dark chocolate chips (optional)
- Preheat oven to 180 degrees Celcius
- Put all of the ingredients (except the chia eggs and chocolate chips) into a blender and blend until smooth.
- Add the chia egg and chocolate and mix until everything is combined. If the mixture is too dry add a drop of coconut milk.
- Pour your batter into a lined baking tin and put in the oven.
- Bake for 25-30 minutes (or until no batter comes off on a skewer)
- Allow your bake to cool for 30 minutes until you cut and serve.
- Enjoy cold or warm with a dollop of coconut yoghurt and some fresh berries OR with a drizzle of almond butter