These brownies are ooey-gooey and absolutely delicious. The only naughty ingredient is the white chocolate chips which you can omit if you want to.

Ingredients:

  • 1 can chickpeas – drained rinsed and dried (240g)
  • 1 cup soft dates
  • 100g 85%+ dark chocolate – melted
  • ½ cup peanut butter
  • ¼ cup cocoa powder
  • 1/3 cup honey
  • ½ cup milk (I recommend unsweetened almond milk)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup frozen raspberries (or fresh – but I recommend frozen)
  • 1/3 cup white chocolate chips

Preheat the oven to 180c/350f. Place all the ingredients besides the raspberries and chocolate chips in a food processor. Blend until well combined. Pour the mixture into a mixing bowl and stir in the raspberries and chocolate chips. Transfer the mixture to a greased baking tray. Bake for around 30 minutes. They’re cooked when a toothpick comes out clean. Leave to cool and set. These can last 4 days in an airtight container.