Chickpea and Sweet Potato Chocolate Brownies

It is very hard to get children to eat legumes. Lentils, beans and chickpeas are packed with plant protein, fiber, B-vitamins, iron, folate, calcium, potassium, phosphorus and zinc. Hiding them in foods children love are a great way to make sure kids are getting these nutrients.

This recipe was a big hit with my children.

Ingredients

200g Dark Chocolate

5 tbsp Coconut Oil

30g Soft Dates

1x 400g tin Chickpeas, black beans or cannellini beans, drained

80g Ground almonds or oats

1 Orange

1 Whole sweet potato

90g Cooked beetroot

1 tsp Baking powder

3 Eggs

2 tsp Ground flax seeds

1-2 tbsp Maple syrup, honey or coconut sugar

1-2 tbsp Live yoghurt (optional)

Method

Preheat the oven to fan 200oC/gas mark 6.

Line a 20cm x 30cm baking tray with baking parchment.

Roast the sweet potato whole with skin on, once soft scoop out the middle and cool.

Melt chocolate, coconut oil and honey/maple in a heatproof bowl, and place the bowl over the pan of hot water to melt the chocolate.

Take off the heat and cool.

In a food processor, blitz the oats/ground almonds, flaxseed, dates, baking powder, cocoa powder, chickpeas, cooked sweet potato and beetroot, and juice from the orange until smooth.

Add the melted chocolate mix, yoghurt and egg and mix well.

Pour the mix into the tin and bake for 15 minutes.

Cut into small squares. The brownies can be served warm or once cooled

Store in the fridge or freezer. Warm or thaw in the microwave for 30 seconds before eating.

The brownies are packed with protein from the chickpeas & eggs. They are containing healthy fats from flaxseeds and coconut oil.

Dark chocolate is a rich source of fiber, loaded with magnesium, iron, zinc, selenium, copper, and other minerals. it's one of the best sources of antioxidants, which protect your cells. Sweet potato and beetroot contain antioxidants & vitamin A.

Dates are also rich in protective antioxidants and fibre, which support your child’s gut health.