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
1. Preheat oven to 170 degrees Celcius and line a large, flat baking tray with baking paper.
2. 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).
3. 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.
4. 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).
5. 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.
6. 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.
Pairs Well With
These biscuits are sugar-free, dairy free, gluten and grain free.
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.