These are surprisingly delicious, and nobody will be able to guess that they are made from chickpeas! They also use carob, instead of chocolate, so you can munch without the guilt.
1½ cups carob semisweet chips
2 cans chickpeas, drained and rinsed
⅔ cup agave nectar or 1¼ cup date sugar
½ teaspoon baking powder
Optional: add ¼ – ½ cup almonds or chopped pecans
Preheat oven to 350F.
In a small bowl, melt carob chips in microwave for 2 minutes. Or place carob chips in a heat-resistant bowl on top of a boiling pot of water until melted.
In blender or food processor, combine chickpeas and eggs.
Add sweetener, baking powder and melted chips; process until smooth.
Pour batter into an approximately 9-inch nonstick pan and bake at 350F for 45 minutes.
Allow to cool; cut, serve, and enjoy!
Add a half centered pecan on top of each piece, for a nice touch
Carob vs Chocolate
*Carob is Caffeine free
*Naturally sweet and sometimes lower in fat
*Made with palm oil, which is said to raise cholesterol, whereas cocoa is high in steraric acid, a saturated fat that does not raise cholesterol
*Some people that may be allergic to chocolate find carob a healthy alternative