Chickpea chocolate biscuits
240gm (1 can) chickpeas, rinsed and drained
130gm (½ cup) natural peanut butter (smooth or crunchy)
70gm (⅓ cup) Natvia
50gm (½ cup) desiccated coconut
40gm (⅓ cup) cocoa powder, sifted
1 teaspoon ground cinnamon
1 teaspoon baking powder
Prep. Time → 10 min
Cook Time → 10 min
1. Preheat oven to 170 degrees Celcius and line a large, flat baking tray with baking paper.
Place the chickpeas and eggs in the bowl of a food processor and process until fairly smooth, scraping down the sides once or twice to mix in any larger chunks (you could also use a stick blender for this if you don’t have a food processor).
Add the remaining ingredients and process until combined (you can mix the remaining ingredients in by hand, if you prefer). you should have a firm, slightly sticky dough.
Roll a tablespoon of the mixture into a ball and flatten slightly before placing it onto the baking tray, repeat with remaining mixture, spacing the balls about 2-3cm apart (they won’t do much rising).
Bake in the middle of the oven for 10-15 minutes. When they’re cooked, the biscuits will feel firm to touch and the surfaces will crack a little.
Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Best eaten while still warm from the oven, store in an airtight container.
2. Tips and Tricks
If you don’t need these biscuits to be completely sugar or dairy free, you could add a ½ cup of dried fruit or chocolate chips to the mixture.
If you prefer them a little sweeter, you could increase the Natvia to a ½ cup.
Author Natvia by Michelle K from VIC