Double Chocolate Vegan Shakeology Brownies

Ingredients
½ cup mashed ripe banana (about 1 medium)
½ cup all-natural smooth peanut butter
¼ cup unsweetened cocoa powder
1 TBSP coconut oil
2 scoops Vegan Chocolate Shakeology

Instructions

1. Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Set aside.
2. Combine banana, peanut butter, cocoa powder, and Shakeology in a medium bowl; mix well with clean hands or a rubber spatula.
3. Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour so that brownies set.
4. Cut into sixteen brownies.

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Flourless Chocolate-Chickpea Brownies - FIXATE style

My three "boys" (my two sons and my husband) LOVE brownies. For their birthdays, they all rather have a whole pan of brownies, rather than cake.  So, for at least a year, I've been search for a brownie recipe that they will eat and enjoy, but not filled with junk and preservatives!

I've made about 10 pans of different clean-eating brownie recipes: some had spinach in them, some were gluten free and made with coconut flour, some came out like a pan of flat, tasteless cardboard, some had a grainy texture, and some had a chewy, almost gummy-like texture.  In other words, they did not pass the kid-taste test, they did not get two thumbs up!!

Until these!!!

I was a bit skeptical, as the main ingredient is chickpeas, but I made them anyway, because so far, of all the FIXATE recipes I've tried, the family loved them all! They were chocolaty, fudgy, and perfect for my boys!

Autumn Calabrese, the creator of 21 Day Fix and 21 Day Fix Extreme, wrote a cookbook called FIXATE, with tons of clean eating recipes for breakfast, lunch, dinner, snacks, desserts, and even Shakeology! The greatest feature of this cookbook: it gives the container equivalents for each recipe!!!

Here is the FIXATE recipe for brownies:

Container equivalent:  1 yellow

INGREDIENTS

Non-stick cooking spray

1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed

1/4 cup organic, grass-fed butter, melted (or extra virgin coconut oil)

2 large eggs

1/2 cup pure maple syrup (or raw honey)

2 tsp. pure vanilla extract

1/3 cup organic, unsweetened cocoa powder

1/2 tsp. baking powder, gluten-free

1 pinch sea salt

1/4 cup chocolate chips

DIRECTIONS

Hot out of the oven

1. Preheat oven to 350 degrees.

2. Line 8x8-inch baking pan with parchment paper. Lightly coat with spray. Set aside.

3. Place chickpeas, butter, eggs, maple syrup, extract, cocoa powder, baking powder, and salt in blender or food processor, cover, and blend until smooth.

4. Add chocolate chips; mix by hand until blended.

5. Evenly spread batter into prepared pan.

6. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the brownies comes out clean.

7. Cut into 16 squares.

Two thumbs up from my son and his best friend!!

NUTRITIONAL INFORMATION:

Calories 106 per 1 brownie

Total fat 5g

Saturated fat 3g

Cholesterol 31mg

Sodium 95mg

Carbohydrates 13g

Fiber 1g

Sugars 8g

Protein 2g

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