Believe it or not but these flourless brownies actually taste like the real thing! As they’re made with chickpeas they are a great source of protein so are perfect for a post gym snack. They are full of fiber, antioxidants, vitamins, minerals, and are low on the glycemic index, which means they won’t spike your blood sugar the way a normal brownie does.
I tin of chickpeas (drained)
4 tbsp maple syrup
4 tbsp cacao powder ( or a good cocoa powder like the organic greens &black one)
1 tsp vanilla extract
2 tsp baking powder
25g good quality dark chocolate (minimum 75%)
1 Scoop Chocolate Whey Protein (Optional)
Preheat oven to 160c (fan oven) and line a 9″ x 9″tray with parchment paper (or lightly oil it).
Put all the ingredients into a blender (or nutribullet) except for the chocolate and blend until smooth.
Break up the chocolate into small pieces and mix into the mixture.
Pour the brownie batter into the prepared baking tray (9 x 9) top with some fresh raspberries and flaked almonds, bake for 15 minutes or until brownies test clean with a skewer ( or if your like me a cocktail stick!)
Allow brownies to cool at least 20 minutes before cutting and serving.
I like to serve mine with some Greek yoghurt, berries, some chopped nuts and a squirt of chocolate syrup from http://www.myprotein.com ! Delicious dessert, guilt free. Store in an air tight container in the fridge for up to 3 days, will that’s if they last 3 days!!
This recipe makes 9 servings. Each brownie equals 95 calories, carbs 11g, protein 6.5g, fat 2.6g . If serving it with Greek yoghurt, berries and nuts this will change the calorie and macro content.