Mexican chocolate chickpea brownie

Ingredients

• 1 cup dark chocolate chips or 7 oz broken into pieces
• 3 tablespoons coconut oil
• 1 shot espresso or 1 Tbsp instant (grain) coffee dissolved with 5 Tbsp hot water
• 2 cups cooked and drained chickpeas
• 250 milliliters almond milk (or any other dairy-/soy free milk
• 5 tablespoons raw cacao or regular cocoa powder
• 1.5 cups freshly ground almonds/almond meal
• 2 teaspoons baking powder
• 1 cup coconut sugar
• 1/2 cup honey or maple syrup
• 2 tablespoons arrowroot powder or tapioca/potato starch
• 1/2 teaspoon chipotle, cayenne or chili powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

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