After travelling through Mexico and visiting some of the most amazing nature reservoirs and water pools (Xel-Ha, Cenotes) I also brought back some inspiration and healthy appetite for Chocolate.
The cacao tree, which chocolate comes from, originated in Mesoamerica where Native Peoples used the cacao tree to produce a potent drink that was served as a bitter, frothy liquid, mixed with spices (chilli, cinnamon, black pepper,…), wine or (purple) corn puree. It was believed to have aphrodisiac powers and to give the drinker strength. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom, and the seeds had so much value they were used as a form of currency.
Chocolate is definitely one of those special foods that I can’t live without and I promise you that after making those Brownies you will be hooked as well!
This recipe also happens to be vegan, gluten- and soyfree and can be enjoyed warm or cold with a scoop of vanilla ice cream!
Mexican chocolate chickpea brownie
200 g dark chocolate (60% or more)
3 Tbsp coconut oil
1 espresso shot or 1 Tbsp instant (grain) coffee dissolved in 5 Tbsp hot water
500 g cooked chickpeas or 250g dried, soaked overnight and cooked for 1 hour
250 ml almond milk
35 g raw cacao or cocoa powder
150 g ground almonds
2 tsp baking powder
100 g coconut sugar
170 g honey or maple syrup
2 Tbsp arrowroot powder or potato starch
1/2 tsp chili, cayenne or chipotle powder
1 tsp cinnamon
1/2 tsp salt
Pre-heat oven to 180°C
Line a square baking tin with parchment paper
In a bowl over a pot of simmering water melt the chocolate with the coconut oil
Turn off heat and stir in the coffee
In a food processor combine the rest of the ingredients and mix until smooth.
Add the melted chocolate and mix again.
Pour into tin and bake for 25 – 30 min (do not overbake!, it should be still a little wet inside when you check with your knife or metal skewer)
Let cool, cut into squares and decorate with sliced almonds.