Chocolate Chickpeas Cupcakes. Gluten free!!!!

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.

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For the cupcakes:

15 oz can of garbanzo beans
1/3 cup almond milk
3 eggs
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.

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For the frosting mix all the ingredients in the food processor until it becomes creamy and smooth.

Frost your cupcakes and enjoy!!!!

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Taste the best COLD!!!!! Keep them in the refrigerator!!!!!

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