Chickpeas, chocolate and tahini muffins

Chickpeas, chocolate and tahini muffins
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Chickpeas, chocolate and tahini muffins

Ingredients

  • 1 cup cooked chickpeas approx. 200 g or 1 can
  • 2 flax eggs 2 tablespoons ground flax seeds + 5 tablespoons water
  • 60 g cacao powder
  • 70 g coconut sugar
  • 80 g tahini
  • 120 g apple sauce
  • 3 tablespoons coconut oil
  • 40 g dark chocolate
  • 2 teaspoons baking powder
  • 6-7 tablespoons almond milk
  • 20 g dark chocolate chopped

Instructions

  1. Preheat oven to 180 ยฐC. 
  2. Grease muffin tins with coconut oil or prepare muffin silicone baking cups.
  3. To prepare flax eggs, simply grind flax seeds in a coffee grinder. Mix 2 tablespoons of grounded flax seeds with 5 tablespoons of water and stir well. Place the bowl of flax eggs in the fridge for a minimum of 15 minutes.

  4. Place all ingredients into a food processor and process until fully combined and smooth. If the mixture is too thick, you can add 6-7 tablespoons of almond milk and process again.
  5. Spread the mixture into prepared muffin tins and bake for approx. 18-20 minutes.
  6. Remove them from the oven and let them cool down completely before removing them from the tins. Muffins will continue to firm up while cooling. 
  7. Drizzle with melted chocolate.

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