In all honestly, I have had a lot of flops with the chickpea-in-sweets business. It’s very easy to go wrong, and the result is disgusting. Chickpeas have a distinctive taste, and so too much flavour is unpleasant when you want the result to be delicious brownies. Thankfully, these cooks by amylecreations are not horrible, and are, in face, quite lovely. I may have eaten around 5 as of this writing, in part because they’re so easy to eat and likely because I’m a piglet. Oink.
I read through the ingredients list and figured that not much would be lost if this recipe was a flop, as there are so few ingredients necessary. The texture is perfect,, although there obviously isn’t that naughty sweetness that is expected when indulging in biscuits. But that’s what make these good – they taste so moreish and they are also whole food happy. For my sweetener, I used coconut syrup, because there really isn’t anything that plant cannot do (flour, sugar, syrup, ‘soy’ sauce, coconut water, coconut flesh, alcohol, chilli sauce, horse SFX – what the hell coconut tree!?) Coconut syrup is a dark sweetener that is reminiscent of burnt sugar or molasses, with a rich flavour to it. I guess it’s the stuff that is dried out to form regular coconut sugar.
- 400g can chickpeas, drained
- ¼ cup peanut butter
- ¼ cup oat flour
- 3 TB liquid sweetener (eg maple, coconut syrup)
- 20g dark chocolate, chopped
- ¼ cup walnut pieces - optional
- In a small blender, blend up the chickpeas into a thick paste. You can also mash them, but the blending is super quick. You just need no whole peas left.
- Add in the PB, flour and sweetener. I found a rubber spatula to be the best stirring tool. It should basically be a thick cookie dough at the this point. Fold until mixture is evenly mixed.
- Roll the mixture into 12 evenly sized balls. Place on a line tray and press down gently, or you can shape them, as I did.
- Press the chocolate pieces (and walnuts, if using) into the top of the biscuits. You could add in and stir through earlier, but I find this is more consistent.
- Bake for 15 minutes at 160*C. Allow to cool completely on a wire rack before eating.