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Garbonzo Bean Chocolate Cupcake

Orange Icon  Garbonzo Bean Chocolate Cupcake

Orange Icon  Garbonzo Bean Chocolate Cupcake

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Submitted by: Janelle Blair

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 12

Gluten Free, High Protein, Low Carb Chocolate... enough said. From ibreatheimhungry blog. I left off the frosting as it added a lot of fat. The recipe for it can be found at http://www.ibreatheimhungry.com/2012/07/chickpea-chocolate-cupcakes-low.html

  • 15 oz. chickpeas, cooked, organic
  • 4 egg, omega-3, cage-free, organic
  • 1/3 c. coconut milk, unsweetened, full-fat, organic, canned
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 1/2 c. cacao powder, raw, organic
  • 1 tsp. baking powder, organic, gluten & aluminum-free
  • 3/4 c. coconut sugar, organic

Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener – blend until smooth. Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.