When baking gluten free, brownies are a great place to start. Getting the texture of bread or cakes can be tricky without wheat flour. Sweet, dense chocolate brownies are just hard to mess up. Brownies are equally satisfying whether they are dense and fudgy, or light and cakey. These gluten-free mocha brownies have a base of sweet dates, so expect them to be on the dense side.
This recipe uses garbanzo beans as a substitute for walnuts or pecans. Try toasting the beans in the oven to increase their nutty flavor. Also, this is an easy ingredient to leave out if you don’t want a “nutty” brownie.
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Gluten Free Mocha Brownies
15 Medjool dates, pitted, soaked and drained
¼ cup water
9 tablespoon raw cocoa
¼ cup agave syrup
¼ cup coconut oil, soft, not liquid
1 can garbanzo beans, drained
½ teaspoon baking powder
2 tablespoon espresso, ground fine
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack