NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

0.5 cup liquid egg whites

0.5 medium banana

0.25 cup unsweetened almond milk

1 scoop chocolate protein powder

2 tbsp cacao powder

1 tbsp sugar-free chocolate pudding mix

1 tsp vanilla extract

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp instant espresso powder

PREPARATION

• 1

  Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.

• 2

  Drain and rinse the canned chickpeas thoroughly under cold water to ensure a neutral flavor base.

• 3

  Place the chickpeas, liquid egg whites, banana, and almond milk into a high-speed blender.

• 4

  Add the chocolate protein powder, cacao powder, sugar-free chocolate pudding mix, vanilla extract, baking powder, cinnamon, and espresso powder to the blender.

• 5

  Process on high speed until the batter is completely smooth and creamy with no visible chickpea skins.

• 6

  Pour the batter into the prepared baking pan and smooth the top with a spatula for an even bake.

• 7

  Bake for 25 to 30 minutes or until the edges are firm and a toothpick inserted into the center comes out mostly clean.

• 8

  Allow the brownies to cool completely in the pan before slicing into bars to ensure a dense, fudgy consistency.