Ingredients 400g of drained organic chickpeas (about 2 cans of chickpeas) 2/3 cups raw cacaco powder 3 eggs 1/4 cup almond or coconut milk 3 tablespoons of coconut oil 2 tablespoons of honey or sweetener of choice 2 teaspoons baking soda (aluminum free)
ADD IN 80 of chopped dark chocolate or dairy free chocolate chips 400g of roasted or stewed cherries (80g of dried sour cherries or cranberries would work too) 60g of roasted almonds or hazelnuts
Equipment Essentials Blender, food processor or thermomix Square baking tin, 15cm x 15cm lined with damp baking paper Spatula
Make Me Up Pre-heat the oven to 160C.
In your food processor/blender/thermomix bowl, place all your ingredients minus your add ins, and blitz until you have a smooth, dark, chocolaty mixture. You may have to use your spatula to push the mixture down a few times to make sure it all gets smooth and incorporated. Now gently stir in 2/3 of your add in's with your spatula and spread the mixture evenly into your prepared tin. Evenly sprinkle the remaining add in's on the top of the brownie mix and gently push them in a little. Place the brownies into the oven and bake for 20-25min, until the top is dark and the middle is still a bit springy and gooey.
Allow to cool completely before slicing into squares.
Looking for more healthy baking ideas? Then you need to check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.