|425 g||chickpeas — cooked|
|200 g||brown sugar|
|75 g||cocoa powder|
|95 g||oat flour|
|120 ml||coconut oil — melted|
|165 ml||almond milk|
|150 g||70% dark chocolate — cut into chunks|
Preheat your oven to 180°C (160°C fan assisted).
Grease a 28×22 cm rectangular baking tin with coconut oil. Line with baking paper.
Add the chickpeas, sugar, coconut oil and almond milk to your food processor and blend until you have a smooth mixture.
Transfer into a large bowl, then fold in the oat flour, cocoa and salt. Mix to combine.
Fold 100g of the dark chocolate chunks into the batter.
Pour into your baking tin. Smooth out batter with a spatula, making sure it gets into the corners.
Sprinkle remaining 50g dark chocolate chunks over the surface of the batter.
Bake for 15-20 minutes.
Leave to cool completely before slicing. Sprinkle with some freeze dried raspberries and strawberries and enjoy!
Store in an air-tight container for up to 3 days.
Note: Plain oats blended into a fine flour in a food processor is fine. Use gluten-freeif allergic/intolerant
Recipe courtesy of Lion Heart Patisserie Studio, Cape Town.
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