Chickpea Vanilla Squares
a small amount of coconut oil, to grease tin
400g tinned chickpeas (drained weight)
60g crunchy peanut butter
30g honey or maple syrup
30g vanilla flavour whey or rice protein powder
1 tsp vanilla extract
30g oats (use gluten free if preferred)
a pinch of baking soda
a pinch of sea salt
40g dark chocolate (minimum 70%), cut into chunks
Preheat oven to 170˚C/350˚F. Line the base of a 15x15cm baking tin with baking paper. Grease the sides lightly with coconut oil.
Place the chickpeas and egg in a food processor or blender. Blend well until smooth.
Add the remaining ingredients, except for the dark chocolate and blend well.
Transfer to the baking tin and spread the mixture roughly with a spatula. Press the chocolate chunks lightly into the surface.
Bake for 20-25 minutes or until the edges are golden brown. Allow to cool for 10 minutes in the tin, then cut into 9 squares.
Store any leftovers in an airtight container for up to 4 days or freeze on same day.