Serves 1
Directions
- 1Preheat the oven to 200C.
- 2Grease and line a small square or round cake tin.
- 3Add all ingredients except the chocolate chips to a blender, adding the milk last to achieve the desired cake batter consistency.
- 4Stir in the chocolate chips.
- 5Bake for 15-18 minutes.
- 6Drizzle extra chocolate and peanut butter on top if desired.
- 7Slice when cooled and store in an airtight container for 5 days.
Ingredients
- 1 tin chickpea, rinsed well and drained
- 125 g smooth peanut butter
- 90 ml maple syrup
- 1 pinch salt
- 2-3 tbsp milk
- 1 tsp baking powder
- 60 g dark chocolate chips
- extra chocolate (optional)
- peanut butter (optional)
Equipment
blendercake tin
Tips
- Tahini works well as a substitute for peanut butter.
- Honey can be used as a substitute for maple syrup.
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