Anyone else fight themselves when it comes to enjoying a treat? Believe me, we have all been there. I recently found myself looking in the pantry for something sweet, but knowing I didn’t need it. Closing the door then opening again, telling myself I would burn the calories off during my workout later. Oh the struggle, haha. Lucky, I was able to walk away…due to a crying baby. But not all moments end like that. Right then I knew I needed to create a treat that would not leave me feeling guilty about eating it. These rich and fudgy Flourless Chocolate Brownies are a perfectly chewy, decadent, and protein packed treat that always hit the spot without the guilt trip of regular brownies.
How is it possible to create a fluffy brownie without flour, sugar, and butter you ask? Well, be prepared to be pleasantly surprised! With a base of chickpeas, that’s right CHICKPEAS, unsweetened cocoa powder, and maple syrup you won’t believe how tasty these brownies are. They are packed with both protein and fiber, and just sweet enough to feed your craving for an indulgent dessert. This is another great example of how you can make a healthy, restrictive diet into something enjoyable!
Start by preheating your oven to 350 degrees and draining/rinsing 1 15oz can of chickpeas. Next, in a food processor, combine your chickpeas with 3 eggs, 1/3 cup maple syrup, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, 3 Tbsp coconut oil (room temperature), 1 tsp vanilla extract, and 1 tsp almond extract. Mix well until you have a smooth consistency in the batter, then pour it into a prepared muffin tin. I prefer the muffin tins over a larger pan because the brownies come out in a perfect little portion. If they are already prepared in a smaller size I don’t feel tempted to cut a square piece a little too big ;). I can just grab one little muffin and go. Plus, I always seem to make a mess when cutting brownies out of a pan.
Before you place the batter into the oven, stick 2-3 dark chocolate chips on top of each brownie (you can skip this step if you don’t like dark chocolate). Bake for approximately 15-20 minutes and enjoy!
- 1 15oz can Chickpeas
- 3 Eggs
- 1/3 cup Maple Syrup
- 1/3 cup unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 3 Tbsp Coconut Oil (room temperature)
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- Optional: Dark Chocolate Chips
- Preheat oven to 350 degrees.
- Drain and Rinse 1 15oz can Chickpeas.
- In a food processor, combine all the ingredients except for the dark chocolate chips.
- Mix well until you have a smooth batter.
- Pour batter into prepared muffin tins.
- If desired, place 2-3 dark chocolate chips on top of each brownie.
- Bake for approximately 15-20 minutes.