Sunday, February 1, 2015

Super Bowl Sweeties - Flourless Chocolate Brownie Cupcakes, hold the frosting, this year "our team" didn't make it to the Super Bowl. It was close and I know some people are still sore about it, but it happened. And it's just football. Yep, I said it. It's. Just. Football.

Anyway, while we're not crazy football fans in our house, but any excuse to get together and have a little fun as a family is fine with us :) Since we try to make healthy choices and eat clean, we had a mix of foods and games and fun going on! Sure we had snacks like a clean, fresh spinach dip, but life is about balance, and we enjoyed hot spinach and artichoke dip, chex mix, cheese and sausage. And naturally a mix of goodies, too, like molasses cake, chocolate brownies and rhubarb bars. 

I wasn't sure if these flourless brownie cupcakes qualify as a sweet treat or an appetizer...I mean, hummus is made with chickpeas, right? Let's face it, you can't exactly dunk a carrot stick in a brownie. Either way, these cupcakes are moist, chocolatey and super easy to make. Oh, and they're delicious, too!

What You Need

1 (15 oz.) can chickpeas/garbanzo beans, drained & rinsed
3 large eggs, farm fresh if you have them
½ cup pure maple syrup, Mmmm!
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. organic extra virgin coconut oil (no need to melt)
1 tsp. pure vanilla extract
Optional: handful of milk or dark chocolate chips

Put It Together

Toss all ingredients except chocolate chips into a 4 cup measuring cup OR your blender or food processor. If using a measuring cup, blend until pretty smooth with a hand/stick blender (if using a blender or processor, do the same).

Pour into lined cupcake pan, sprayed with organic olive oil if you have it. Garnish with 3-5 chips per cupcake, bake in preheated 400 degree oven 12-15 min or until toothpick inserted in center comes out clean. Enjoy!

Recipe adapted from Beachbody Blog:

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