Gluten-Free, Vegan, Serves 10
- 15 ounce can of chickpeas rinsed and drained
- 1/2 cup almond butter
- 1/4 tsp sea salt
- 1 Tbsp Raw coconut oil melted
- 1/2 cup Maple syrup
- 1/4 tsp baking powder
- 1 tsp Pure vanilla
- 1/4 cup coconut flour
- 1/2 cup chocolate chips
- 1/4 cup cocoa powder
- 1 tsp flaky sea salt (to top)
- 1/4 tsp baking soda
Directions:
Preheat the oven to 350 degrees F. Using a food processor, blend chickpeas, nut butter, syrup, oil, and vanilla. Once everything is blended together add in the flour, cocoa powder, baking powder and soda, and the non-flaky sea salt. Make sure to scrape down the sides of the container until everything is smooth. After everything is a blended fold in the chocolate chips. Pour the batter into a pretreated 8×8 baking pan. Top with more chocolate chips and flaky sea salt. Bake for 21-23 minutes. These brownies tend to be more fudge so if you prefer crispy bake longer.