5 from 1 vote

Chickpeas, chocolate and tahini muffins


  • 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


  1. Preheat oven to 180 °C. 
  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.