These Easter Egg Brownie Pops are made with chickpea brownies topped with melted chocolate. They're a fun way to enjoy a brownie for Easter!
Ingredients
Chickpea Brownie Ingredients:
1can chickpeasdrained and rinsed
1cuppitted datessoaked in hot water for 5 minutes
1/2cuppeanut butter
1/3 cup cacao powder
1/3cuppeanut butter
1/3 cupcacao powder
1/3cupunsweetened applesauce
1tbspcoconut oilmelted
1tsp vanilla extract
1/2tspbaking soda
1/2tsp baking powder
Other Ingredients:
1/2cupwhite chocolatemelted
natural dye
Instructions
Preheat the oven to 350F and lightly grease a silicone egg mold.
Process together all of the brownie ingredients until smooth. Fill the cavities of the mold about 2/3 of the way. Use a spatula to smooth the tops and bake for 25 minutes. Let cool in the refrigerator.
Once the brownies have cooled, carefully remove the brownies from the mold. Wash and thoroughly dry the mold.
Mix together the melted chocolate and dye. Cover the bottom of the mold with melted chocolate, using a knife or baby spoon to spread out. Insert the brownies back into the mold.
Place in the freezer for 20 minutes to make sure the chocolate has completely set before carefully removing the brownies. Don’t try to remove them too early or the brownies will break. I found stretching the mold so that the sides of the brownie became unstuck and then pushing from the bottom helped.