Makes 16
Prep time: 20 minutes
Setting time: 1 hour
Ingredients
Dough
400g tin chickpeas
1/3 cup smooth peanut butter
2/3 cup maple syrup
1 tsp vanilla extract
½ cup almond meal
2/3 cup coconut flour
3 scoops True WPI90 French Vanilla
1 tsp salt
1/3 cup dark chocolate chips
Topping
120g dark chocolate chips or chunks
100g coconut cream
Method
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Drain and rinse chickpeas. Place the chickpeas, peanut butter, maple syrup and vanilla into a high-speed blender and blend until smooth
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In a separate bowl mix together the almond meal, coconut flour, protein and dark chocolate chips. Add the chickpea mixture into the bowl and thoroughly mix until combined.
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Press the cookie dough into a small lined baking tray and place into the freezer to set for an hour.
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In the meantime, make the chocolate topping by placing the chocolate and coconut cream into a microwave-safe bowl and microwave in short bursts until melted, stirring between each burst.
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Pour this over the set base then place into the fridge for an hour or until hard. Once set, slice into equal pieces. Store in the fridge or freezer.
