NUTRITIONAL NOTES

 

GARBANZO BEANS (Chickpeas): Many public health organizations, including the American Cancer Society, recommend legumes as a key food group for preventing disease and optimizing health.  Garbanzo beans have always been valued for their high fiber content, supporting digestive tract function.  In addition, garbanzo beans contain plentiful amounts of antioxidant nutrients like vitamin C, vitamin E, beta-carotene and other unique phytonutrients.  

Gluten-Free, Flourless

 

YEILDS: 1 8in square pan or 1 9in round pan

Serves: 8

 

INGREDIENTS:

1 3/4 cup dark chocolate chips, or bits of broken up dark chocolate

1 can (15 oz) chickpeas, drained and rinsed

3 large eggs, beaten

1 tsp vanilla

3/4 cup sweetener, turbinado sugar or sucanat

1 1/2 tsp baking soda

1/4 tsp sea salt

 

INSTRUCTIONS:

1. Preheat oven to 350F.

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2. In a double boiler, melt the chocolate chips until smooth.  Alternately, place the chocolate chips in a microwavable safe bowl and place in the microwave on high for 20 seconds.  Stir, and continue to melt the chocolate in 20 second intervals until completely melted.  

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3. In a blender or food processor fitted with an "S" blade, process the chickpeas with the eggs until smooth. You may want to let the blender/processor run for a while to break down the little bits of beans.  

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4. Add the vanilla, sweetener, baking soda, salt and melted chocolate to the blender/processor. Quickly blend them into the chickpea mixture until the mixture resembles cake batter.

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5. Pour the batter into an ungreased 8" x 8" square pan. If you like, great some more chocolate on the top.

6. Bake the cake for 25-30 minutes. The cake will be springy but firm in the center, just like a cake made with flour.

 

*CHEF NOTES

You can reduce the sugar in this cake by substituting a date paste for the sweetener and a raw cacao mixture for the chocolate chips.