Mexican Chocolate Chickpea Brownie

• 1 cup dark chocolate chips or 7 oz broken into pieces
• 3 tablespoons coconut oil
• 1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
• 2 cups cooked and drained chickpeas
• 250 milliliters almond milk (or any other dairy-/soy free milk
• 5 tablespoons raw cacao or regular cocoa powder
• 1.5 cups freshly ground almonds/almond meal
• 2 teaspoons baking powder
• 1 cup coconut sugar
• 1/2 cup honey or maple syrup
• 2 tablespoons arrowroot powder or tapioca/potato starch
• 1/2 teaspoon chipotle, cayenne or chili powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

1. Pre-heat oven to 180u0b0CrnLine a square baking tin with parchment paper
2. In a bowl over a pot of simmering water melt the chocolate with the coconut oilrnTurn off heat and stir in the coffee until emulsified.
3. In a food processor combine the rest of the ingredients and mix until smooth.rnAdd the melted chocolate and mix again.
4. Pour into tin and bake for 25 - 30 min (do not overbake!, it should be still a little wet inside when you check with your knife or metal skewer)
5. Let cool, cut into squares and decorate with sliced almonds.

chocolate chips, coconut oil, espresso, chickpeas, milliliters almond milk, cacao, freshly ground almonds, baking powder, coconut sugar, honey, arrowroot powder, cayenne, cinnamon, salt

Taken from food52.com/recipes/24921-mexican-chocolate-chickpea-brownie (may not work)