Chocolate Chickpea Breakfast Brownies

12 brownies
40 min

Is there ever a wrong time for chocolate? (FYI, there is only one correct answer here...NO!)

There was a time when I would have eaten chocolate cake for breakfast and called it the best day ever, but since I am trying to be healthier these days, the chocolate cake is out. That doesn't mean that I still don't want chocolate for breakfast. With this recipe, I can have my chocolate and eat it too.

The nice thing about this recipe (besides the chocolate) is that it is made of basic ingredients like dates for sweetness, oats, chickpeas and yogurt.

If you're not familiar with something called aquafaba, then you are missing out. Aquafaba is the liquid that is in a can of beans, or in this case chickpeas. Most of the time, it gets tossed down the drain and the chickpeas get rinsed, when in fact, it is totally edible and contains protein. It generally acts like an egg, so in this recipe, you don't need to rinse the chickpeas and the liquid is going to moisten and bind the rest of the ingredients. Save the extra by freezing it in ice cube trays to use in future recipes.

You will need a blender or processor to make this recipe since the ingredients all need to be blended to a smooth and creamy consistency.

Chocolate and peanuts go together so well, but you can swap out the peanut butter for almond butter or nut butter of choice. Just look for one that doesn't have added sugar.

These aren't just for breakfast; they make a great snack and are loaded with protein!

I like to use sugar free chocolate chips that are 70% dark chocolate, but you can always explore other toppings.

Chocolate Chickpea Breakfast Brownies

Recipe details

  • 12  brownies
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Ingredients

For the Brownie

  • 1 can of chickpeas, drained but not rinsed (save the liquid from the can)
  • 8 large medjool dates, pitted and soaked in hot water for at least 10 minutes to soften. Discard water before adding the dates to the batter.
  • 1/2 cup unsweetened cacao powder
  • pinch of salt
  • 1 Tablespoon baking powder
  • 1/2 cup oat flour
  • 1/2 cup of the reserved chickpea liquid (aquafaba)
  • 1/2 cup Greek yogurt

For the Icing

  • 1 cup creamy unsweetened peanut butter
  • 2-3 Tablespoons of maple syrup or coconut oil
  • Chocolate chips or nuts (optional)

Instructions

For the Brownies

Preheat the oven to 350 and lightly grease an 8x8 baking pan.
Combine all of the ingredients in a blender and puree till smooth.
Pour the batter into the pan and bake for 25 minutes. Allow to cool before frosting and removing from the pan.

For the Icing

Combine the peanut butter and maple syrup and blend till smooth and creamy.
Spread on top of the brownies and sprinkle with chips and/or nuts.

Tips

  • If you don't have out flour, you can put rolled oats in a blender or processor and turn it into flour.

Ann - Can’t Beet Plants
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