Cocoa Chickpea Brownie Bites
Method
Prepare the batter: Preheat the oven to 180°C. Add the chickpeas, almond flour, cocoa powder, maple syrup, egg, peanut butter, vanilla, cinnamon, baking powder and salt to a food processor.
Blend: Process until completely smooth and thick, scraping down the sides as needed. The batter should resemble a dense brownie batter.
Add texture: Fold in the chopped dark chocolate and walnuts.
Bake: Spoon the mixture into a lightly greased mini muffin tin, filling 12 wells evenly. Bake for 18–20 minutes, until the tops are set but the centres remain slightly soft.
Cool: Allow to cool in the tin for 10 minutes before removing. Finish with a light dusting of cocoa powder or a few chopped walnuts.
Vegan option: Replace the egg with 1 tbsp ground flaxseed mixed with 2½ tbsp water. Let stand for 5 minutes before adding. Use dairy-free dark chocolate. These fudgy brownie bites have a secret ingredient: chickpeas. They create an incredibly moist texture while adding fibre and plant-based protein without making the brownies taste like beans. Dark chocolate, cocoa and walnuts make them feel like a genuine dessert rather than a "healthy substitute."
Nutrition Facts
Per serving
