AuthorKira Love
1 can chickpeas, rinsed and drained
2 tsp real vanilla extract
1/2 cup + 2 tbsp 100% REAL peanut butter (or almond) MUST be 100%
¼ cup rice malt syrup, raw honey or maple syrup
1 tbsp aluminium free baking powder
A pinch salt
70 g 70%-85% dark chocolate, chopped into chunks (I use Green & Blacks Organic
1
Preheat oven 175 degrees. Line a baking tray with baking paper.
2
Combine all ingredients, excluding choc chunks, in a food processor, and process until smooth.
3
Stir in chocolate.
4
Roll mix into balls, and shape into plump bite size cookies, wet hands if needed to prevent sticking.
5
Bake for 10-15, until golden- note they stay soft and dense like a brownie
CategoryDessert
Ingredients
1 can chickpeas, rinsed and drained
2 tsp real vanilla extract
1/2 cup + 2 tbsp 100% REAL peanut butter (or almond) MUST be 100%
¼ cup rice malt syrup, raw honey or maple syrup
1 tbsp aluminium free baking powder
A pinch salt
70 g 70%-85% dark chocolate, chopped into chunks (I use Green & Blacks Organic
Directions
1
Preheat oven 175 degrees. Line a baking tray with baking paper.
2
Combine all ingredients, excluding choc chunks, in a food processor, and process until smooth.
3
Stir in chocolate.
4
Roll mix into balls, and shape into plump bite size cookies, wet hands if needed to prevent sticking.
5
Bake for 10-15, until golden- note they stay soft and dense like a brownie