Ingredients

  • One can chickpeas, drained, rinsed, and peeled (1 1/2 cups drained)⁠⠀
  • 1/2 cup nut butter⁠⠀
  • 1/2 cup sugar-free monk fruit sweetener ⁠⠀
  • 1/4 cup Vanilla protein powder⁠⠀
  • 2-4 Tbsp unsweetened almond or nut-free milk
  • 2 Tbsp monk fruit sweetener (or pure maple syrup)⁠⠀
  • 2 tsp pure vanilla extract⁠⠀
  • 1/4 tsp baking powder⁠⠀
  • 1/4 tsp baking soda⁠⠀
  • 1/4 tsp sea salt⁠⠀
  • 1/3 to 1/2 cup vegan dark chocolate chips, plus more for topping (optional)⁠⠀

How to steps

  1. Preheat the oven to 350F and grease a 9x5” baking pan.⁠⠀

  2. Put chickpeas, butter, sweetener, protein powder, 2 Tbsp milk, Maple, vanilla, baking powder, baking soda, and salt into a food processor or blender container ⁠⠀

  3. Blend well, scraping the sides and bottom with a rubber spatula as needed, until a uniform cookie dough-like consistency is achieved

  4. Add an additional 1-2 Tbsp of milk if the batter seems too thick

  5. Fold in chocolate chips

  6. Scrape the batter into prepared pan

  7. Smooth the top and sprinkle with additional chocolate chips

  8. Bake for 30 minutes, remove from oven, and sprinkle with salt flakes as desired

  9. Cool completely before cutting and serving

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