As I have a limited kitchen in Bangkok (one induction hob) my partner has helped out and made some delicious Brownies! Cheers Phil!
2 cans of chickpeas (500g) drained and rinsed
120ml of plant milk (of your choice)
80g of nut butter (of your choice)
½ a banana
2 tbsp vanilla
150g coconut sugar or brown sugar
90g ground almonds
2 tbsp cocoa powder
2 tbsp flax seeds or chia seeds or basil seeds
1 1/2 tsp baking powder
A pinch of salt
Dairy free chocolate chips (these are optional but I’d add them in as liberally as you wish)
Preheat the oven to 180.
Put all the wet ingredients into a food processor (chickpeas, plant milk, nut butter, banana and vanilla) and mix it!
Add all other ingredients (not the chocolate chips) and blend it again.
Line your tray (23x15cm) with grease proof paper or coconut oil and pour in the batter. Sprinkle chocolate chips on now if you want to add them.
Bake for 40ish minutes (please check after 30 with a toothpick and then every 5 minutes as ovens differ). The toothpick should almost be clean. Then let the brownies cool completely.
Chickpea brownies taste best on the second or third day so you’ll have to be patient.