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Healthy Chickpea Avocado Ragi Chocolate brownies with hemp - vegan, gluten free

5 from 1 vote
Where healthy meets decadence in a nutritious wholefood plant based brownie
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned garbanzo beans/ chickpeas washed drained
  • 3/4 medium ripe avocado
  • 1/2 cup ragi flour
  • 2/3 cup jaggery can use brown sugar or any sweetener of choice
  • 2 flax eggs (2 Tbsp flax mix in 6 Tbsp water and let it sit for 15 min)
  • 1 Tbsp raw organic cacao powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/2 tsp vanilla essence
For topping
  • 1/2 cup chocolate chips of your choice ( to melt) I used dark chocolate
  • 2 Tbsp hemp seeds

Equipment

  • Food processor / blender
  • Oven

Method
 

  1. Preheat oven to 350 F. Line a brownie tray with parchment paper.
    Add all ingredients except chocolate chips, hemp seeds to food processor and blend to make brownie mixture.
    Spread the brownie mixture on the tray evenly and firmly.
    Bake for 25 min at 350 F.
    Let it cool once out of the oven.
For the topping-
  1. Melt the chocolate chips in double boiler. ( If in a time crunch, melt them in a microwave, in 30 sec increments). Mix the hemp seeds in the melted chocolate and layer it on the brownie with a butter knife.
  2. Refrigerate the brownie tray for an hour before cutting into bite size pieces.
    Eat them in 2-3 days and keep them refrigerated during that time to preserve the freshness.

Notes

You can use any other flours instead of ragi. I used ragi flour as it's brown color hides nicely under chocolate. Oat flour, almond flour, buckwheat will work well.