Pumpkin Chickpea Protein Brownies

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 1 cup almond butter
• 1 cup maple syrup
• 1 cup cocoa powder, unsweetened
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup amaretti cookies, crushed

• 2 tbsp dark chocolate chips

1. 01
   Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. 02
   In a food processor, blend chickpeas, pumpkin puree, almond butter, and maple syrup until smooth.
3. 03
   Add cocoa powder, vanilla extract, baking soda, and cinnamon to the mixture and blend until well combined.
4. 04
   Fold in the crushed amaretti cookies gently.
5. 05
   Pour the batter into the prepared baking pan and spread evenly.
6. 06
   Sprinkle dark chocolate chips over the top.
7. 07
   Bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
8. 08
   Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.