Mexican flourless chocolate cake is sweetened with ingredients like honey or natural sweeteners, it strikes a balance between indulgent and nourishing. The result is decadent, yet wholesome—perfect for those looking for a treat without refined flour.
Ingredients
15 Ounce Drained and Rinsed Garbanzo beans
2 Eggs
3/4 Cup Honey
1 1/2 Cups Chocolate Chips
1/2 Teaspoon Vanilla Extract
1 1/2 Teaspoon Baking Soda
1/4 Teaspoon Cinnamon
Directions
Rich and Decadent- Chickpeas are used instead of flour.
Preheat oven to 325.
Line cupcake tins.
In batches, use the food processor to mash the chickpeas. You will not be able to blend chickpeas in large amounts.
Soften chocolate chips in a large pyrex measuring cup in the microwave.
Add the honey, vanilla, baking soda, cinnamon and chocolate chips and quickly blend them into the chickpea mash.
Add the beaten eggs and pulse until they are integrated into the batter. It will look like cake batter.
Pour mixture into cupcake pan.
Sprinkle with additional dark chocolate chips.
Bake the cake for 12-15 minutes.
The cake will be springy but firm in the center. Allow to cool.
