Description
Welcome to the Cooking Corner. We're happy to welcome back our friend Sharon Stroud who's showing us how to do a safe-to-eat Chickpea Chocolate Brownie Batter.
Ingredients
- 15 oz. can Garbanzo Beans (AKA chickpeas)
- 2-3 tablespoons oat milk
- ½ cup Sprouts Organic Sunflower Butter Creamy, Unsalted & Unsweetened
- ¼ cup cacao powder
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ¼ teaspoon pink salt
- ⅔ cup Enjoy Life Chocolate Mega Chunks
Instructions
- Step 1: Rinse and drain the chickpeas and remove the skin.* Place in a high-powered food processor and pulse until it has a flour-like consistency.
- Step 2: While the food processor is running, add the oat milk and process until creamy (approximately 2 minutes).
- Step 3: Stop the food processor, add the sunflower butter, and mix until well combined. Add the cacao powder, vanilla, salt, and the maple syrup and process again until thick and creamy (approximately 2 minutes).
- Step 4: Transfer the mixture to a separate bowl and stir in the chocolate chunks. Enjoy immediately or store in an air-tight container in the refrigerator for up to a week.
- Step 5: *Note: To remove the chickpea skins, pinch each one in between your thumb and index finger until the skin is removed. Rinse and let drain. This process takes some time, but it is well worth it.
- Step 6: This delicious dessert smells and tastes just like brownie batter and unlike regular brownie batter contains lots of fiber and nutrients. And since it doesn’t have raw egg in it, it is safe to eat raw.
