Using legumes instead of flour is how Brittany Williams—creator of Instant Loss—gives old dessert favorites a healthy makeover, upping the protein and fiber content in the process. If you have a nut allergy, you can use a seed butter, like sunflower seed butter, to make this recipe as well.
Yield: 16 pieces
Active Time: 5 minutes
Total Time: 40 minutes
2 cups cooked chickpeas, homemade or canned, rinsed and drained
1/4 cup organic peanut, almond, or sunflower butter
1/4 cup organic raw honey
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup dairy-free chocolate chips
Preheat the oven to 350°F.
Coat an 8-inch square baking dish with coconut oil. Place all the ingredients, except the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like brownie batter. Stir in the chocolate chips by hand. Spread the batter into the prepared dish and smooth the top.
Bake for 35 minutes, or until lightly golden. Let cool briefly then cut into 16 pieces. Let cool before serving.
Recipe credit: Brittany Williams. Reprinted from INSTANT LOSS COOKBOOK: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and More Copyright © 2018 by Brittany Williams. Published by Harmony Books, an imprint of Penguin Random House.
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