One of my favourite legumes has got to be chickpeas…hummus, falafels, chickpeas tossed into a summer salad…all wonderful…but what about in baking???
Well, I think out of all the beans out there, I use chickpeas the most…from cakes, to brownies, to blondies, to cookies, to meringues, to ice cream, to spreads, to frosting…I’ve done it!!!
The reason I love this recipe is because:
- It has my favourite, chickpeas.
- It has my (what’s a word stronger than favourite? Let’s go with ‘ultimate’) ultimate…peanut butter.
- Everything gets added at once and then mixed together.
- This recipe only takes 25 minutes to bake!!!
- This recipe should last up to 1 week in the fridge and 3 months in the freezer.
- Do I need to add more??? I Didn’t think so…enjoy it xxx
Peanut Butter Cookie Dough Cake
Ingredients
- 1 can chickpeas, drained and rinsed
- ¾ cup oat flour
- 2/3 cup sugar free peanut butter, smooth or crunchy
- ½ cup honey/ agave/ maple syrup
- 1/3 cup light coconut milk
- 1 TBS vanilla essence
- 1 tsp cinnamon
- 1 tsp bicarb
- ¼ tsp Himalayan salt
- ½ cup dark chocolate chips/ sugar free chocolate, chopped
Instructions
Preheat oven to 180’ and spray a cake tin or a skillet with some cookie spray.
Add all of the ingredients, except the chocolate chips, to a food processor or blender and blend until nice and smooth (2 to 3 minutes)
Pour into prepared cake tin or skiller and top with chocolate chips or chopped chocolate.
Bake for 20 to 25 minutes.
Allow to cool fully before slicing.
what do you think?