Chickpea Flourless Brownies
Calories 194 (34% from fat)
Fat 7.2 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 8 mg.
Sodium 317 mg.
Carb. 28 gram
Fiber 3.2 gram
Sugar 7 gram
Sugar Alcohol 10 gram
Protein 8 gram
1 can (16 oz.) reduced sodium chickpeas, rinsed and drained
1/2 cup unsweetened almond milk
2 Tbsp. peanut butter
1/2 cup Pure PB
(We used Crazy Richard's Pure PB Pure Processed Peanuts Powder.)
1 scoop (1/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1/3 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/3 cup dark chocolate chips
buttery cooking spray
2 Tbsp. dark chocolate chips
pinch of sea salt, for sprinkling
Imagine a brownie that's light, fluffy and has hints of sea salt mixed with rich chocolate chips. The base for this brownie is chickpeas instead of flour, but you'll never be able to tell. If you're going gluten free, this is the dessert for you. It's just a bonus that it has 1/2 the fat and 1/3 the calories of a traditional brownie.
1. Preheat oven to 350 degrees Fahrenheit.
2. Drain and rinse the chickpeas. Then add all the ingredients EXCEPT buttery cooking spray, 2 tablespoons of chocolate chips and sea salt to a blender or food processor. Blend or process till combined.
3. Lightly coat an 8x8 inch pan with buttery spray. Spread the "dough" evenly into the pan. Then sprinkle with the sea salt and remaining 2 tablespoons of chocolate chips.
4. Bake for 20 to 25 minutes, until top is firm and chips have started to melt. Remove from the oven and let stand for 5 minutes, then cut into 9 pieces.
Yield: 9 Servings
You can freeze individual portions for easy re-heating later. When you heat them up, microwave for approximately 20 to 40 seconds.
You can also put a frozen brownie in a lunch bag and it will thaw out over a 2-3 hour period; (as long as the lunch bag is kept at 70 degrees Fahrenheit or warmer.)