vegetarian | gluten free

35 minutes or less

What You'll Need:

1 can chickpeas, drained & rinsed

¼ c coconut oil, melted

2 large eggs

¼ c PURE maple syrup (move over, Aunt Jemima, the real stuff is moving in)

2 tsp pure vanilla extract

1/3 c unsweetened cocoa powder

½ tsp baking powder

1 pinch sea sat

¼ c 85% dark chocolate chips

OPTIONAL: ¼ c unsweetened coconut shreds

Preheat oven to 350*

Lightly coat a 9x9 inch pan with coconut oil. Combine everything but chocolate chips & coconut in a food processor or high speed blender. Process until smooth.

Stir in chocolate chips & coconut shreds if desired. Spread evenly into prepared pan.Bake 25-28 minutes, or until a toothpick comes out clean.

Makes 16 perfect little brownies