Chickpea brookie slices 🍪🍫
Basically I had an entire bag of dried chickpeas that were close to expiring. So I soaked them overnight and the next day was a Chickpea Day through and through. I made a salad with them roasted, then falafels, but I still had about two cups of cooked chickpeas left. So I baked a cake. Duh 😂
Enough of my life story. Let’s get to the recipe.
2 cups cooked chickpeas (I’m sure canned would work too, I’m not sure how many cups are in a can tho)
1/2 cup rolled oats
1/3 cup melted coconut oil
1/4 cup melted erythritol (or any liquid sweetener)
1/2 squeezed lemon
2 tsp vanilla powder
1 tsp Ceylon cinnamon
1/2 tsp cardamom
1/3 tsp ground ginger
1 grated carrot (do not squeeze out the water)
1/2 cup granola (or any seed/nut combo)
2 tsp raw cacao powder
splash of oat milk
nut butter/chocolate paste
I threw cooked chickpeas into a blender, added oats, melted coconut oil, melted sweetener and lemon juice. I blended it all together until I had a somewhat smooth batter. Then I mixed in my spices. I transferred the batter into a bowl and folded in grated carrot and granola.
I lined a shallow baking pan with a baking sheet and transferred half of my batter onto it. I scooped chunks of the batter and pressed it down so that it didn’t cover the entire bottom part of the pan.
To the remaining half of my batter I added cacao powder, which made it a bit too dry. So I added a tiny splash of oat milk. Then I transferred the batter into the empty spaces in my pan.
The last step was adding chunks of nut butter/chocolate paste on top. I used strawberry almond butter and coconut chocolate paste, but any combination will work. You can just use regular PB or vegan chocolate.
I baked it for about 40 minutes in 170°C/340°F.
It tastes absolutely amazing, especially warm. So eat it fresh out of the oven (I mean give it a few minutes so you don’t burn yourself), or microwave it if you leave any for the next day 😂