Directions
- 1Rinse and microwave your chickpeas for about 20 seconds, then squish them as much as you can.
- 2Set the squished chickpeas aside.
- 3Microwave your coconut oil, peanut butter and maple syrup.
- 4Add the microwaved coconut oil, peanut butter and maple syrup to the squished chickpeas and mix.
- 5Add in vanilla, oat flour, baking powder, bicarbonate of soda, cinnamon and salt.
- 6Add in chocolate chips, saving some for the top. Optionally, add mini eggs for an Easter edition.
- 7Scoop the mixture into your lined baking tray.
- 8Bake at 175°C fan (195°C) in a preheated oven.
- 9Leave to cool before slicing.
Ingredients
- 0.75 cup oat flour
- 1 can chickpeas
- 0.25 cup peanut butter
- 2 tbsp coconut oil
- 0.75 tsp baking powder
- 0.5 tsp salt
- 1 tbsp vanilla
- 0.5 cup maple syrup or honey
- 0.75 tsp cinnamon
- 0.125 tsp bicarbonate of soda
- 0.33 cup chocolate chips
- mini eggs
Equipment
bowlmashermeasuring cupspoonsbaking traybaking paperknife
Tips
- If you're finding it hard to squish the chickpeas, a food processor would also help.
- This recipe can be made vegan so easily.
- Leave to cool before decanting or else they will lose their shape & crack.
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