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.

http://food52.com/recipes/24921-mexican-chocolate-chickpea-brownie