Oh my, these chickpea brownies take me straight back to my early childhood! I remember, back when I was little my dad used to “host a little afternoon tea party” for my brother and me in the colder seasons. Well, there was actually no tea involved but my dads hot chocolate. And we would dunk in potato bread or (brioche) with butter. Mostly it was dark already these times of the year, so he lid candles and we would tell each other stories or just talk about various things. Whenever we had our little gathering, it was my favorite part of the day. Thinking about it right now, I would want to do it again soon, as it was so pleasant!
I still enjoy my hot chocolate every now and then. Somehow it was just a short time ago that I also started to add marshmallows. I’ve never been quite sure, whether I do like them or not, but it seems that I actually enjoy them occasionally. And they are a fun addition to your hot chocolate! But what’s even more fun is EATING it. And these brownies come quite close to a warm mug of cacao!
I’m pretty sure, from the taste no one would guess first hand that they get their gooey consistency from chickpeas. Using legumes in sweet recipes seemingly got more and more popular over the years and I can understand why 😉
So, these chickpea brownies is dedicated to little gatherings, good laughs, the warm light of candles, goods slathered in (nut?)butter and— of course: hot chocolates WITH marshmallows!
ALL THE BEST
Fudgy Hot chocolate chickpea brownies
Ingredients
- 1 Can chickpeas 240g drained
- 80 ml (1/3 cup) almondmilk unsweetened
- 80 g almondbutter
- 100 g date syrup *
- 2 Tbsp (20g) coconut sugar **
- 40 g cacao
- 40 g almond flour ***
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1 Tbsp ground flaxseeds
- 1 heaped Tsp cinnamon
- 25 g vegan/vegetarian mini marshmallows
Instructions
- Preaheat oven to 200C.
- Mix flaxseeds with 3 Tbsp of water and let sit for 10 minutes. Meanwhile prepare a baking tin or brownie pan by slightly greasing it or lining it with parchment paper.
- In a blender or food processor blend chickpeas, almondbutter, almondmilk, sugar and syrup until a smooth consistency forms.
- Add the remaining ingredients EXCEPT the marshmallows and blend again to combine everything well.
- Spread out the batter evenly in the prepared form and sprinkle the marshmallows on top. Push them down gently and bake the brownies in the oven for 20-25 minutes.
- Let cool COMPLETELY before slicing (important step, as the brownies could fall apart easily. Waiting might be hard, but patience is a real key here!). Enjoy!
