If your anything like me, I am always looking for a Wheat- Free and Gluten-Free
recipe. While browsing thru Allrecipes magazine I came across this recipe, was
delicious! I topped with a little whipped cream and strawberries.
1 ½ cups semisweet chocolate chips
¼ cup coconut oil
1 (15ounce) can chickpeas (garbanzo beans), drained
½ cup sugar ( I used ¼ of splenda) or you can substitue 1/3 cup agave syrup
1 teaspoon baking powder
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Blend chickpeas, eggs, sugar, baking powder, and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Manager, Henry M. Murray Agency
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