Chickpea Tahini Brownies

Ingredients

• 250g chickpeas (canned or pre-cooked)

• 120g coconut sugar

• 30g cocoa powder

• 60g tahini

• 1 egg

• 1/2 tsp vanilla

• 1 tsp baking soda

• 1 tbsp apple cider vinegar

• additional 30g tahini

Directions

Drain and rinse the chickpeas and blend in a food processor (or blender). Mix in the coconut sugar, cocoa powder, tahini, egg (or 3 tbsp flax), and vanilla, blend well. Fold in the baking soda and apple cider vinegar at the end with a spatula.

Line a 9x9 dish with parchment paper and pour the brownie mix in. Smooth out with a spoon or spatula and drizzle an additional 30g tahini on top then swirl it with a toothpick or knife. ⁣

Bake at 350 F/ 180 C for 30 minutes. Let cool and cut into 9 squares! ⁣

⁣Macros per brownie: 225 calories / 8g protein / 34g carbs / 8g fat⁣