Protein-Rich Raspberry Brownies

Since today is #nationaldessertday and we’ve been talking about balancing sugar with protein, I thought I would share one of my favorite Wildatarian recipes that checks boxes across the board: my Protein-Rich Raspberry Brownies. 

This flourless brownie uses chickpeas as its base, giving this dessert ample fiber - nearly 10 grams per serving - and a balancing foundation of protein. 

The high fiber content in chickpeas helps to manage blood sugar levels, which is vital when consuming a sweet treat that can spike insulin. Using maple syrup in lieu of granulated sugar also helps to lower the glycemic index of this fudgy and rich brownie, making it a knock-out treat for those of us who don’t want to compromise on taste - or nutrition!

(A 7-year-old client asked for this recipe as his birthday cake, he loved it so much!)

Ingredients:

• Coconut oil for greasing the pan
• One 14-ounce can chickpeas, rinsed and drained 
• 4 medium eggs, at room temperature
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• One 12-ounce package semisweet or dark chocolate chips
• 1/4 cup maple syrup (substitute stevia instead in smaller quantities) 
• 1/3 cup grapeseed or coconut oil
• One 12-ounce bag frozen raspberries, thawed and drained

To Make:

-Preheat the oven to 350 degrees F. Oil an 8 x 8-inch square baking pan.

-Place chickpeas in a food processor and pulse until pureed. 

-In a large mixing bowl, with an electric mixer, beat 4 eggs. Mix in salt, baking powder, and chickpeas; set aside. 

-Melt chocolate chips in a double boiler over medium-low heat. Remove from heat and let cool to room temperature. 

-Whisk chocolate into egg mixture until well blended. 

-Slowly add maple syrup - taste for sweetness; add oil and mix well. Fold in raspberries. Place batter in the prepared pan. 

-Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Serves 8

To The Tru Of You,