Chocolate Chickpea Cakes
These chocolate cakes are really rich and delicious, but incredibly healthy. A perfect combination!
Gluten, wheat free: use suitable oats
Nut free: use sunflower or pumpkin seed butter instead of nut butter; use a suitable plant milk or water
Soya free: use suitable plant milk or water
Yeast free: use a non yeasty sweetener such as coconut sugar instead of dates. Add a little at a time until you achieve desired sweetness
This is a vegan recipe
- 4-5 medjool dates (depending on how sweet you like your cake!)
- 3 tbsp plant milk or water
- 1 tin chickpeas (drained, rinsed and patted dry)
- 2 tsp cocoa
- 3 tbsp nut butter
- 2 tbsp porridge oats
Finely chop the dates then soak them in the milk for a few minutes before liquidising. Add the chickpeas and blitz again. Add the cocoa and nut butter and blitz a third time. It’s a thick mixture so you’ll need to scrape it down the sides of the processor.
Stir through the oats.
Try not to eat it all before it’s cooked!
Press the dough into a lined 1lb loaf tin. Bake at around 180C until the top is dry and crispy, about 30 minutes.
Cool on a wire rack, then chop into bite sized pieces.