Recipes by Marcia Frost

Choczero Superfood
Brownie Bars



I look forward to a treat everyday, but sometimes, if I'm having a big meal, I want it to be something healthy. It's even better if it can substitute for a small meal, by giving me a burst of protein without a lot of sugar. .

When ChocZero sent me a selection of syrups, I was anxious to give them a try. I decided to make some brownies with the syrup and the Beyond Equator 5 Seed Butter (the smooth, sweetened), which I also used for Nut-Free Chocolate Protein Cups and Flourless 5 Seed Cake.

This recipe is high protein, nut-free, dairy free, sugar free, and vegan. It can be altered if you'd like, using peanut butter or a different flour. I chose the sesame oil for a nutty flavor, but that can also be changed to another oil.



INGREDIENTS
1 15 oz can chickpeas, rinsed and drained
1/2 cup Beyond Equator 5 Seed Butter, sweetened
1 tablespoon sesame oil
1/2 cup ChocZero chocolate syrup
1 teaspoon vanilla
1/4 cup banana flour
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips


  • Preheat oven to 350 degrees.

  • Spray a 13x9 pan with cookie spray (I love this one from Red Copper with dividers for easy cutting).

  • Blend chickpeas, 5 seed butter, ChocZero syrup, oil, and vanilla together in a food processor.

  • Add banana flour, cocoa powder, baking soda, baking powder, and salt.

  • Process until smooth.

  • Pour into pan.

  • Bake 15-20 minutes, until the brownies bounce back when touched lightly.


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