Gluten Free Mocha Brownies

Brownie Ingredients
15 Medjool dates, pitted, soaked and drained
¼ cup water
9 T raw cocoa
¼ cup agave syrup
¼ cup coconut oil, soft, not liquid
1 can garbanzo beans, drained
4 eggs
½ tsp baking powder
2 T espresso, ground fine

Directions
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack

1 Comment on Gluten Free Mocha Brownies

  1. Sue Hull
    April 8, 2014 at 9:32 pm (8 years ago)

    Oh my goodness! These brownies look so yummy! I’m going to pin this to my gluten free recipes. Last week I tried some gluten free spaghetti noodles and I loved them. I’ve had gluten free bread and cookies, I liked them too. I’m slowly trying to go gluten free. I’m definitely going to make these. Thanks for sharing 🙂

    Reply

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