by Samah Dada April 05, 2021 2 min read
Did you know? Every item you purchase provides meals to our Feeding America food bank partners. Together, we are helping to end hunger. How cool is that!
Nope, you won't even know there are chickpeas in here.
Preheat your oven to 350 degrees and line an 8x8 pan with parchment paper.
Combine the chickpeas, coconut sugar, cocoa powder, vanilla extract, almond butter, and almond flour into your blender with 1/3 cup of the almond milk. Blend, scrape down the sides, and add the remaining 1/3 cup of almond milk. Blend until the mixture is completely smooth and incorporated.
Unplug the blender and fold in your chocolate chips. Transfer the batter to your prepared pan. Add more chocolate chips on top. Bake at 350 for 35-45 minutes until the edges pull away from the sides of the pan. Let cool completely before slicing.
Meet Dada Eats:
I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
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