These delicious, healthy and protein packed brownies are a perfect snack if you're on the go, or they go nicely with a hot drink.
- 1 can salt-free canned chickpeas (drained and rinsed)
- 1 cup almond meal
- 1 cup nut milk
- 1/2 cup buckwheat or quinoa flour
- 1/2 cup raw cacao powder
- 1/3 cup maple syrup
- 1/3 cup coconut sugar or raw sugar
- 1 tsp baking powder
- 1 pinch sea salt
- 1 cup fresh or frozen raspberries
Pre-heat your oven at 175 degrees Celsius and line your brownie tin with baking paper.
Drain and rinse your chickpeas and blitz in a food processor.
Add in the rest of the ingredients (not the raspberries) and mix for a few minutes until smooth. Scrap the side of the food processor if needed.
Pour the brownie batter in your tin and top with the raspberries.
Cook at 175 degrees Celsius for 35-40 minutes.
Leave to cool slightly before cutting and keep it in the fridge.