Of Chickpeas, chocolate and dessert


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There is no doubt chickpeas are healthy.  But I don’t really care for them as they are.  I’ve never been a big fan of beans in general, unless they are of the baked variety.

I have often seen recipes using beans instead of flour in desserts.  But I never thought these recipes would work; anytime I’ve used bean flour it always tasted like beans.  But since I am looking to eat a little healthier, I thought I would try this recipe for flourless chocolate chip chickpea blondies.  

Before I share the recipe, I would like to make you aware of something.  I used sun butter in the recipe, and it turned my blondies green.  Sunflower seeds have chlorophyll, and they not only react with heat, but with baking soda and baking powder. Both are used in this recipe, but in very small amounts.   So don’t be surprised if this happens.

There are ways to avoid the green color, such as cutting back the amount of baking soda and baking powder by one-third. You can also add a small amount of lemon juice to the recipe.  But this recipe has so little leavening, I don’t see how you could cut it back.   They blondies are completely fine to eat, but the color might put you off.  This didn’t happen right away, as you can see in the picture.  It happened as they cooled off.

Ok, on with the recipe.

INGREDIENTS

  • Cooking Spray
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/2 cup all natural almond butter or peanut butter or sun butter
  • 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
  • 2 teaspoons vanilla
  • 1/2 tsp salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup vegan (or regular) chocolate chips

Instructions:

Preheat oven to 350 degrees.  Spray an 8×8 square baking pan with cooking spray.
Add all ingredients, except chocolate chips, to a food processor.  Blend until batter is smooth.
Scrape batter into the pan (batter will be thick), and sprinkle with chocolate chips.  Bake 20-25 minutes until a tester comes out clean.  Blondies may look slightly underbaked, but edges should be dry and slightly brown.
Cool 20 minutes before cutting.
Notes:
I couldn’t get the batter completely smooth, but that’s fine.
I used a lot more than 1/3 cup of chocolate chips 😁
The finished product is really thin in the pan after baking.  It was hard to cut these into squares.  I should have probably waited until they were completely cool.
So, how do they taste?  Amazingly good, not beany at all.  They are a little thin for my taste, especially if you are used to baking brownies or blondies with flour, but they are really good for something made with chickpeas.
So what do you think?  Would you try making these?  If you do, please share your thoughts and results!

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