Mini Chickpea Brownies

Flax Eggs

Combine flax seed meal and water in a small bowl and stir until evenly distributed. Allow to rest for a few minutes; preferably, while compiling the rest of your ingredients. The flax eggs will gel faster if refrigerated during this time. 6 tablespoons water, 2 tablespoons flax seed meal

Chocolate Chickpea Brownie Bites

Preheat oven to 350 degrees Fahrenheit.

In the bowl of a food processor, add the rinsed and drained chickpeas, cacao powder, pure maple syrup, unsweetened applesauce, flax eggs, baking powder, baking soda, and kosher salt. 1 15 ounce can chickpeas, 1/4 cup pure maple syrup, 2 tablespoons unsweetened organic applesauce, 5 tablespoons unsweetened cacao powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 flax eggs

Process the ingredients until well combined. The batter will look mostly smooth.

Add the cashew butter and pure vanilla extract. Process again until well combined, scraping down the sides of the bowl, if needed. Make sure the food processor is off when scraping the sides. 1/3 cup unsalted organic cashew butter, 2 teaspoons pure vanilla extract

Remove the blade of the processor, scraping off any batter clinging to the blade and set aside. Now, add gently fold in the chocolate chips. 3/4 cup vegan semi-sweet chocolate chips

Divide the batter evenly between the mini muffin cups, using a cookie scoop, spoon, or your clean hands. Sprinkle the cacao nibs over the top of the brownie bites. Gently press the nibs into the batter. 1/8 cup cacao nibs

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

After cooling for a few minutes in the tin, gently twist the brownie bites out and transfer them to a cooling rack.

Enjoy immediately, or store in an air-tight container for up to 5 days.