Fudgy Gluten-Free Brownies

The amazing thing about eating clean, is that it actually isn't that hard. It does involve preparing most of what you eat yourself, but it isn't any more difficult than "conventional" cooking, and sometimes it is even easier. Take this recipe for example, it is loaded with protein, vitamins, and fiber while still satisfying that sweet tooth, and all you have to do is throw the ingredients in a food processor and then bake!

Another great part about eating clean is that it gives you the opportunity to see everyday common food in a whole new light. Here we are transforming chickpeas into super chocolatey, fudgy brownies. You are basically creating a mouthwatering dessert that you SHOULD eat for your health! How amazing is that?!

Many times, gluten-free brownies come out crumbly and even a little bitter. This is not at all the case for this recipe. These brownies come together wonderfully and keep their smooth, creamy texture. My 5 year old also gobbles them up, and since these are full of healthy goodness, I can let her eat as many as she wants! This recipe is chocoholic-kid approved!

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Chickpea Brownie Recipe
vegan, plant-based, gluten-free, refined-sugar free

Ingredients:

• 10 pitted dates, soak in hot water for at least 10 min
• 1 15 oz. can of chickpeas, rinsed (can substitute black beans, pinto beans or another white bean)
• 1/4 cup of water
• 1/4 cup almond butter*
• 1/4 cup tahini*
• 1/4 cup maple syrup**
• 1/4 cup unsweetened cocoa powder, best with Dutched cocoa powder
• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• pinch of salt

Instructions:

1. Begin by soaking the dates in hot water.
2. Preheat oven to 350°F and grease an 8x8 baking dish (or a round cake baking dish) with extra virgin olive oil. (These can also be made in a muffin tin to make brownie bites.)
3. Add the rest of the ingredients to a food processor and then drain the softened dates before adding them.
4. Process mixture until very smooth.
5. Pour the mixture into the greased baking pan and bake for 30 min or until a knife inserted comes out clean
6. Let sit for about 10 min and then enjoy. 
7. Will keep for at least a week in the refrigerator.

*Note: The type of nut or seed butter here does not matter, if you only have peanut butter, you can use 1/2 cup peanut butter or use 1/2 cup almond, cashew, tahini, or sunflower seed butter. 

**Note: If you want to reduce the amount of maple syrup add one ripe banana instead and only use 2 Tbsp of maple syrup.