Iron-Rich Super Chocolatey Brownies

I created this recipe for my friend Annie who is expecting her first baby. Annie is usually one of those people who is always buzzing with energy but all of the changes that pregnancy has brought to her body have left her feeling a bit tired and she has been struggling to get enough iron in her diet. So what better idea to combine iron-rich ingredients in a delectably chocolatey hit that we can all enjoy?

These brownies are made with chickpeas, prunes and apple juice to provide the body with iron as well as vitamin C which helps your body absorb that iron. These natural ingredients make these treats deliciously moist and the raw cacao means they are intensely chocolatey – a perfect pick-me-up if you want to avoid the empty calories of shop bought cakes! They are also a nut-free alternative to a lot of other healthier (but nut heavy) brownie recipes.

Makes around 12

INGREDIENTS

Brownies

• 1 tin of chickpeas (approx. 400g/240g drained weight)
• 1 cup/175g of prunes
• 1¼ cups or 300ml of apple juice
• ⅓ cup/52g buckwheat flour
• 2 Tbsp coconut oil, melted
• ⅓ cup/80ml maple syrup
• ⅓ cup/32g raw cacao powder
• pinch of sea salt
• 2 tsp baking powder

Frosting *

• 3 Tbsp/45ml coconut oil
• 1½ Tbsp raw cacao powder
• 2 Tbsp cacao butter
• 1½ Tbsp maple syrup

*You can also substitute this for a mixture of dark chocolate and coconut oil instead.

METHOD

1. Place the apple juice in a small saucepan and heat until boiling.
2. Take off the heat and add the prunes to soak for 20 minutes, covering with a lid.
3. Drain the chickpeas, reserving the soaking water.
4. Preheat the oven to 180C.
5. When the prunes have finished soaking, remove from the juice and place in a food processor.
6. Add 3 Tbsp of the apple juice to the food processor and blend to a paste.
7. Add the remaining brownie ingredients: chickpeas, buckwheat flour, coconut oil, maple syrup, cacao powder, sea salt and baking powder, plus ⅓ cup + 1 Tbsp (95ml altogether) of the chickpea water. Blend until smooth.
8. Pour the batter into a greased and lined baking dish and bake for around 20 minutes. Allow to cool in the tin.
9. While the brownie cools, gently heat the frosting ingredients in a saucepan until combined. Cool the mixture in the fridge or freezer.
10. If your frosting has split, whisk it with a electric whisk to bring together. Remove the brownie from the tin and paper and spread with frosting. Cut into squares and serve.