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. cooked chickpeas
4 egg
1/3 c. canned coconut milk
2 tbsp. coconut oil
1/2 c. cacao powder
1 tsp. baking powder
3/4 c. coconut sugar
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.
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