This recipe uses chickpeas instead of flour, to give us a higher protein, high fibre, gluten-free dessert. It’s surprisingly light, moist, and chocolatey. I learned it at a free Sobeys class on cooking for people with diabetes. They’re great served with Raspberry Sauce.
- food processor or blender
- 9” round cake tin or muffin tins for 16 muffins
- can opener
- sieve or colander
- measuring cup, measuring spoons
- 2 cups (500 ml) chickpeas, canned, drained and rinsed (we found that a 19-oz can was perfect)
- 1/3 cup (75 ml) fresh-squeezed orange juice
- 4 large eggs, room temperature
- 1 cup (250 ml) brown sugar (we used a combination of coconut sugar and maple sugar)
- 2/3 cup (150 ml) cocoa
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) baking soda
- a bit of oil or butter for greasing your pan/muffin tin (we used silicon muffin liners instead)
- Preheat oven to 350℉.
- Blend chickpeas and orange juice in a blender or food processor.
- Add eggs, one at a time, and blend.
- Add brown sugar, cocoa, baking powder and baking soda. Blend together until well mixed.
- Pour into a greased 9-inch round cake pan and bake in oven for about 50 minutes. Or, use greased muffin tins and bake for about 20 minutes. Pour a bit of water into any unused muffin cups before putting in oven.
From: Sobeys Dietitions