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The original recipe is from texanerin.com and I’ve made a few tweaks. The original recipe is brilliant so try both and find your favourite.
400g can chickpeas, drained and rinsed
2 vanilla bean, just the guts if it
50g of smashed up good quality dark chocolate (70-85%) the size of chocolate chips
1/2 cup Mayvers Cacao spread (it’s a mix of cacao and peanut butter with no added sugar or just use natural PB)
1/4 cup Rice Malt Syrup (fructose free, Pure Harvest brand)
Pinch of sea salt
1 teaspoon of baking powder
With a stick blender, blend all ingredients except the chocolate “chips”. When this is all combined and smooth (it’ll resemble cookie dough!) fold in the chocolate “chips”. With wet hands roll into mini balls (a tablespoon or so for each cookie). Place on a greased tray and place in a preheated oven 180 for 18-20 mins. The will be a gooey type cookie- they don’t bake hard.
The cookies are awesome straight out of the oven and for the leftovers you can store in a sealed container.