I’m so excited to share this recipe for fudgy caramel brownies! They are made with chickpeas and are full of protein. Also, they are dairy, egg, gluten, refined sugar, nut and egg free. I promise you that you cannot taste beans in this. I had 5 and 7 year olds eat these (actually they all had two each) without hesitation and we all know how picky kids can be! #healthybrownies #healthyfoodshare #healthyrecipes #vegan #veganfoodshare #vegetarianrecipes #beansbeansthemagicalfruit
8 oz. chocolate melted
1 can garbanzo beans (drained and rinsed)
*2 T flax seed + 6 T warm water (or use 1 egg if not vegan)
3 T coconut oil or butter melted
1t baking powder
1/4 t sea salt
Melt the chocolate in a double boiler (use a glass bowl over a pot of simmering water) or microwave.
In a food processor or blender combine the chocolate and rest of the ingredients until smooth. Make the date caramel (recipe below).
Add the chocolate mixture to an 8×8 baking dish and spoon in 6 tablespoons of the date caramel on top and use a toothpick or skewer to swirl the caramel using figure eight motions.
5 dates (pitted)
3 T coconut oil (melted)
1/2 cup maple syrup
1/2 cup tahini
Combine the ingredients above in a food processor until smooth and caramel like. Set aside.
Bake for 30 minutes and let cool completely for an hour before cutting.
*if making vegan, combine the flax seed and water mixture and let sit for 5-6 minutes and then add this to the food processor with the other ingredients.