Moist & Chocolatey, Just How Brownies Should Be......Just More Nutritious! (& Delicious!)
To make these you will need:
425g cooked chickpeas
275g soft dates
75g cocoa powder
95g oat flour – plain oats blended into a fine flour in the food processor. Use gluten-free if allergic/intolerant
1/4 tsp salt
120ml coconut oil, melted
165ml milk of choice
Optional – 2 tbsp stevia/sugar/sweetener
10 Oreos, roughly chopped. (I used Oreo Thins)
Method:
Preheat your oven to 180°C (160°C fan assisted)/ 350°F
Add the dates to a food processor along with the chickpeas, coconut oil and milk and blend until you have a smooth mixture.
Transfer into a large bowl & fold in gently the oat flour, cocoa powder and salt. Mix to combine.
(Give the mixture a taste to check sweetness. If it’s not sweet enough for you, add 2 tbsp stevia/sweetener of choice.
Transfer into a lightly oiled 21cm spring form cake tin/silicone baking tray
Sprinkle the chopped Oreos evenly on top then press down into the batter using your hands.
Bake for 20-25 minutes (inserted skewer should come out clean- Mine took 30-35 mins so don't worry if they take a little longer!)
Leave to cool completely before slicing.
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