I have kept the idea of using chickpeas in my baking for a long time already. I used chickpeas flour before, but all the goods had a weird bean’s taste. I read a lot of information about chickpeas: the use, benefits, advantages etc.
Having the last can of chickpeas in my pantry I finally decided to use it to make something sweet. The choice was Chocolate cupcakes, with vegan chocolate frosting.
I didn’t use any flour in the recipe!!! ( Yahoo!!!). I was worried about my experiment, but the worst that could happen: the cupcakes would taste terrible, and I throw them away.
All the ingredients worked perfect together and turned into a most, delicious, truffle style chocolate cupcake!!!!!
Yes, the recipe is healthy and nutritional!!!! Gluten, flour, refined sugars free!!!!!
Please, follow the recipe to get the best result!!!!!
I will keep experimenting with the chickpeas now!!!!
Chocolate Chickpeas Cupcakes.
For the cupcakes:
15 oz can of garbanzo beans
1/3 cup almond milk
2 Tbl coconut oil
1/2 cup premium cocoa powder
1 tsp baking powder
3/4 cup coconut sugar
For the frosting:
1/2 cup raw cashews ( soaked for a few hours before)
1/4 cocoa powder
1,5 tbs. maple syrup
2 Tbl coconut oil
Preheat your oven to 350 F. Drain and rinse your chickpeas. Add the chickpeas and almond milk to a food processor. Puree until very smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener – blend until smooth. Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
For the frosting mix all the ingredients in the food processor until it becomes creamy and smooth.
Frost your cupcakes and enjoy!!!!
Taste the best COLD!!!!! Keep them in the refrigerator!!!!!