Since my post on Chickpea Chocolate Chip Cookies was such a hit with both my family and blog readers, I decided to make another batch!
This time, instead of cookies I used the dough to create fudgy brownies!
These brownies use the same healthy base of chickpeas, but has added antioxidants from cacao powder and omega 3 fatty acids from walnuts!
Let’s take a closer look at what chickpeas have to offer:
Fiber: Chickpeas are chock full with fiber. The soluble kind, which is key to lowering cholesterol. In a recent study published by the Canadian Medical Association Journal eating 1 serving (3/4 cup) per day of beans or legumes lowers LDL levels by 5%. Chickpeas also contain plant sterols, which are also proven to lower cholesterol levels.
Glucose Stability: The combination of complex carbs, fiber and protein present in chickpeas keeps blood sugar levels from spiking. So long hunger headaches!
Iron & Folic Acid: Chickpeas are a great vegetarian source of iron as well as folic acid. Both of these nutrients are essential for everyone, but especially important for pregnant women!
- 1 can (15.5 ounce) chickpeas, drained and rinsed
- ½ cup all natural peanut butter
- ⅓ cup pure maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- a heaping ¼ cup cacao powder or high-quality cocoa powder
- ⅓ cup chopped walnuts + ¼ cup for topping
- ¼ cup mini-chocolate chips (vegan if necessary)
- Preheat oven to 350 degrees. Coat a 8x8 baking dish with oil of your choice or cooking spray, set aside.
- Add chickpeas, peanut butter, maple syrup, vanilla, salt, baking powder, baking soda and cacao powder to a food processor. Blend until creamy. (this may take a few minutes!)
- Transfer mixture to a bowl and fold in ⅓ cup chopped walnuts.
- Evenly spread mixture into a greased 8x8 baking dish, top with ¼ cup chopped walnuts and ¼ cup mini-chocolate chips and cook for 20-25 minutes.
- Brownies are done when a tooth pick inserted comes out clean.
- Cool, cut and enjoy!
Top with a little whipped coconut cream and you have a decadent dessert!
Like I said before, no one needs to know they were made with chickpeas!
