Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 2/3 cup almond butter
• 1/2 cup maple syrup
• 1/3 cup cocao powder
• 1/4 cup almond flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup chocolate chips

Preparation

Preheat the oven to 350ºF. Grease and line an 8×8 baking tin with parchment paper. Set it aside.
In the bowl of a food processor, add the chickpeas, almond butter, maple syrup, cocao powder, almond flour, vanilla extract, baking powder, baking soda, and salt. Blend the ingredients until everything is smooth. Remove the blade of the food processor and fold in the chocolate chips. Transfer the mixture to the baking tin and smooth it out using the back of a spoon.
Bake the brownies until an inserted toothpick comes out clean, about 30 to 35 minutes. Allow the brownies to cool before removing them from the tin and slicing.
Serve immediately or store in the refrigerator for up to 5 days.