CHICKPEA CHOCOLATE BROWNIES

Recipe By: Armand Aucamp
Makes: 12 brownies
Prep Time: 10min
Baking Time: 25min
 
INGREDIENTS

For the brownies

30ml milk
3 large eggs
1/4 c coconut oil (heated so that it is liquid)
1 t vanilla essence
150 g dates, chopped and pitted
1 tin (400 g) chickpeas or black beans, drained
1/2 c cocoa
1/2 t salt
1 t baking powder
1 T butter
 
Chocolate layer 

100 g dark chocolate (85%-90%)
1 T erythritol, powdered (pulse in a food processor or NutriBullet)
1 T butter
1 T coconut oil
 
METHOD

Pre heat the oven to 180 C.

In a food processor, place the milk, eggs, coconut oil, vanilla and dates.

Pulse until well combined and smooth.

Add 3/4 of the chickpeas or black beans to the food processor and pulse until smooth.

Keep the rest of the chickpeas or beans to one side until later.

Sift the coco, salt and baking powder together in a separate, large mixing bowl.

Add the chickpea/bean mixture to the dry ingredients and use a large mixing spoon to combine fully.

Now add the remaining whole chickpeas or beans and stir in to combine, keeping them whole. (This will create a beautiful visual once you slice into the brownies.) 

Line a small, square baking dish (appox. 20cm x 20cm) with baking paper or grease well with butter.

Pour the brownie mixture in and bake for 20-25 minutes.

If you slightly underbake, it will be more gooey and if you slightly overbake, it will be more of a biscuity texture - up to you. 

For the chocolate layer, melt the chocolate, erythritol, butter and coconut oil in a bowl over boiling water on the stove (for a quick and shameful, yet practical alternative, melt in the microwave).

Place to one side.

Remove the brownies from the oven and let cool for 10 minutes.

Pour the melted chocolate over the brownies and spread evenly.

Place in the fridge for 10-20 minutes or until set.

Best served with Earl Grey tea.