What – and I can’t stress this enough – the fu*k – have I done?
So we’re in these super interesting times. It’s March 2020 and there is a Global ‘pandemic’ called Covid-19. (sounds like a shit sci-fi movie and it kinda is like that too).
On the silver lining’s side, it seems a huge magic reset button is being pressed on Mother Nature, and people are HOME socially-distancing and isolating out of compassion and care for themselves and the rest of the world.
We decided to pull the girls out of school for their last two weeks, so now we have a four week ‘Easter’ break. We did this because we ‘can’. We both work from home and the only thing keeping them at school (as class sizes dwindled) was our own selfishness to, errr, not having them at home. Reset for all. Time to surrender. Time to welcome new, demanding, hungry, scrappy, pant-less co-workers.
I decided I had ‘rules’ to the time off (who am I?)
- Must adventure in the National Park/Nature each day.
- Must help with tasks around the house
- Must serve THE PEOPLE at home using the tools we have at our disposal and our knows. i.e. you WILL help me record quick food tutorials for Smug Cooking School IGTV each and every day. (yeah yeah yeah. I mean, kids, kitchen, what could go wrong).
Anyway, the only way is up. Or maybe we Hunger Games this until the end. Regardless, here is our first recipe for you.
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.