Mexican chocolate chickpea brownie

Serves 20

  • 1 cup dark chocolate chips or 7 oz broken into pieces
  • 3tablespoons coconut oil
  • 1shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
  • 2cups cooked and drained chickpeas
  • 250milliliters almond milk (or any other dairy-/soy free milk
  • 5tablespoons raw cacao or regular cocoa powder
  • 1.5cups freshly ground almonds/almond meal
  • 2teaspoons baking powder
  • 1 cup coconut sugar
  • 1/2cup honey or maple syrup
  • 2 tablespoons arrowroot powder or tapioca/potato starch
  • 1/2teaspoon chipotle, cayenne or chili powder
  • 1teaspoon cinnamon
  • 1/2teaspoon salt
  1. Pre-heat oven to 180°C Line a square baking tin with parchment paper
  2. 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.
  3. In a food processor combine the rest of the ingredients and mix until smooth. Add the melted chocolate and mix again.
  4. 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)
  5. Let cool, cut into squares and decorate with sliced almonds.