INGREDIENTS
- 1 can (400ml) organic, BPA-free chickpeas cooked
- 1/2 cup (smooth or crunchy) almond butter
- 1 egg
- 1/4 cup vanilla fermented vegan proteins+ by Genuine Health
- 1/3 cup maple or coconut syrup
- 1/2 cup chocolate chips
- 1/4 cup unsweetend coconut flakes unsulphured
METHOD
- Preheat oven to 350F degrees and grease or line a 8″ baking dish with parchment paper.
- Place the chick peas, almond butter, egg, protein powder, maple syrup and half the chocolate chips into a food processor or blender and give it a blitz until smooth.
- The batter will be thick. Pour or spoon batter into baking dish. Sprinkle with all the coconut flakes and remaining chocolate chips.
- Bake for 30 minutes.
- Let cool completely before cutting. Freeze for months or refrigerate for 10 days.