1 can garbanzo beans
1 1/2 cups of semisweet gluten free chocolate chips
1 cup coconut sugar
1 Tablespoon Raspberry Frambroise Liquer, optional (I used Vom Foss)
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
coconut oil, for pan
cocoa powder, for optional garnish
caramel, for optional garnish
Preheat oven to 350 degrees.
Rinse and drain garbanzo beans. Set aside.
Bring water to a simmer in a small pot. Put chocolate chips in glass bowl over pot. Melt chocolate chips over low heat.
Combine beans and eggs in your Vita-Mix blender.
Add the coconut sugar, Raspberry Frambroise liqueur, baking powder, salt and melted chocolate and blend until smooth.
Coat an 8×8 inch pan with coconut oil and pour the mixture into the pan.
Bake for 40-45 minutes.
Let cool and then cut into squares.
Top with cocoa powder, Confectioner’s sugar, fresh berries or caramel.