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  • Kelly Boyland

Recipe: Chocolate Chickpea Brownies

Updated: Feb 17, 2019

Chickpeas in a Brownie? What! You guys, stay with me. These brownies are AMAZING!! I make these almost weekly in my house. Kids love them. Adults love them and your tummy loves them!! High in protein, low in carbs with no added nasties! Gluten free. Refined sugar. free. Dairy free (use coconut oil instead of grass fed butter). Nut free and count towards your daily serves of veggies (you're welcome)These brownies are seriously easy to make. I dont have time for complex recipes, with insane ingredient lists, that use every bowl, pan and spatula in your kitchen. No thanks. Simply chuck everything in the food processor and blend. Pour into slice tin and bake. Thats it. In less than 30 mins you can be enjoying decadent brownies, guilt free. 




1 can Chickpeas (drained and rinsed)

2 tbsp Grass Fed Butter (or coconut oil for dairy free)

2 Eggs

½ cup 100% Pure Maple Syrup/Honey (or ¼ cup Stevia for low carb)

2 tsp Vanilla Extract

1/3 cup Cacao powder (or cocoa powder)

½ tsp Baking PowderPinch Himalayan Salt

¼ cup dark chocolate chips (optional)


Preheat oven 170 degrees.  Line baking tray with baking paper.

Place chickpeas, butter (oil), eggs, maple syrup (honey), vanilla, cacao powder, baking powder and salt into food processor or blender. Pulse/blend until smooth.  Mix in the choc chips by hand.  Pour into lined baking tray and bake for 25 minutes.  Let cool completely before cutting into portions.

Pro tip: These taste better when they have been refrigerated for a while.

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