Ingredients 200 gm dates
1 can (400 gm) of chickpeas
1/3 cup quinoa flour (or oat flour)
1 tbsp peanut butter (or nut-free butter)
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
1/2 cup chocolate chips (or cacao nibs)
1/2 cup hot water
Oil or butter to grease the baking dish
High-speed blender or food processor
Mini muffin pan or baking dish
Remove pits from the dates and soak in the hot water for 10 minutes.
Drain and wash the chickpeas and add to the blender.
Blend the chickpeas, dates and peanut butter first to give it a head-start.
Preheat oven to 180° C and grease the muffin pan.
To the blender, add the dry ingredients, vanilla and blend together.
Remember to scrape down the sides of the blender. If the mixture is too grainy or fails to come together, add the dates water, 1 tbsp at a time. This batter has to be thicker than cake batter.
Lastly fold in the chocolate chips. In my mini muffin pan, each cavity could hold a little over 1 tbsp of the batter.
Bake at 180° C for 20 minutes. Cool on a wire rack and enjoy your guilt-free goodies!