I used a 15 oz. can of Garbanzo beans, because we couldn't find a 19 oz. one, and added about 3 tbsp of cornstarch (to help make up the difference). I also shelled the Garbanzo beans, by microwaving them in water until they were warm, draining them, and pulling off the shells by hand. Instead of chocolate chips, we used 2.75ish bars of Valrhona 71% chocolate. Other than these things, we followed the recipe exactly as written (aside from taking it out of the oven 6 minute early).
The verdict? It cut easily, it was perfectly smooth, it wasn't crumbly, but it didn't taste chocolately and it was dry. It wasn't sweet at all, so it's perfect for those who don't like sweet desserts.
For future attempts, I will likely add some vanilla extract and a few tablespoons of butter, as well as possibly some coconut oil or even peanut butter. Maybe even some cream cheese...?
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I used a 15 oz. can of Garbanzo beans, because we couldn't find a 19 oz. one, and added about...