1 can chickpeas, drained and rinsed.
1/2 cup almond butter
1/3 cup maple syrup
1 Tbsp melted coconut oil
1 tsp. vanilla
1/4 cup almond flour
1/4 cup cacao powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 drops wild orange or peppermint essential oil* (optional)
1/2 cup chocolate chips or chopped choc and more for sprinkling on top! (we used Green and Blacks organic chocolate)
Preheat oven to 180 degrees.
In a food processor, blend chickpeas, nut butter, maple syrup, coconut oil, and vanilla.
Once blended, add in almond flour, cocoa powder, baking soda, baking powder, and salt.
Continue to process, scraping down sides as necessary until smooth.
Once creamy and smooth, take off lid (I also remove blade) and stir in chocolate chips.
Do not process the chips.
Pour into lined loaf tin or brownie tin and sprinkle with extra chocolate if desired.
Bake for 21-23 minutes.