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Bad-ass Brownies: Moist with chickpeas

Gluten free, dairy free, refined sugar free, grain free

How many nutrients do you think you can pack into something and it still turns out delicious?

I'm always aiming to get as many nutrients into my kids as possible, and if I can make it taste amazing at the same time....BONUS

As I'm on a bit of a sugar free Aquafaba (chickpea brine) chocolate mousse quest, I need something to do with all those chickpea's....and what better than to make delicious decadent MOIST brownies...with veggies

What these Badass Brownies have in them

1 can of drained Chickpeas

2 tbs Coconut flour

2 eggs

1/3 cup coconut sugar

1/3 raw cacao/cocoa powder

1/2 walnuts

1/3 cup coconut cream (shaken, not stirred)

1/2 cup pumpkin/sweet potato/kumera (leftovers)

1/3 cup cooked beetroot (leftovers)

2 tbs maca (pls see heating maca)

2 tsp baking powder (aluminium free)

1 tbs coffee grinds (optional - but adds such depth of flavour)

Chocolate drops/chips for the top.

I used Organic Trade Aid chocolate drops as I the sugar free ones all had soy in and I'm not a massive fan of Soy. So I opted for organic sugar over god-knows-what-kind-of GM soy. It's all about the lesser evil or maybe the devil you know


1. Throw everything except the walnuts and optional chocolate drops into a blender and whiz till you get a solid texture

*let the mixture sit for about 15mins so the coconut flour expands

2. Mix in walnuts

3. flatten into a square pan

3. sprinkle over chocolate drops

4. Cook at 170 C for 30-45 mins in a fan oven. I chose to cover the brownies at about 1/2 an hour in as I didn't want the top to burn. That really annoys me ;o)

You can absolutely not use the chocolate drops....or any other good quality dark ones you fine. You can sprinkle with anything or not sprinkle at all. It’s your choice.

A note on Maca

Taken from two very special people doing great stuff in this world:


The Inca have always cooked maca so why are we suddenly eating it raw? If you ask any Peruvian shaman about maca preparation they will tell you that “cooking unlocks the medicine”. For 2000 years maca has always been cooked and for good reason, so why are we suddenly deciding to eat it raw? The science now explains why the Inca were right as the bio-active chemicals in maca called macamides are actually heat activated. A recent study showed that the decomposition of glucosinolates during drying and heating is essential to the production of more potent maca (read more). “Our maca is pre-cooked (gelatinised) so it can be eaten raw or cooked. It is lower in starch, bacteria, mould and more potent than raw powder”

For more wonderful information-please go to their website

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