Ingredients:
- 400g tin chickpeas, drained and rinsed
- 160g nut butter, smooth or crunchy (use 100% nut butter, with no added oil)
- 80g honey
- 1 tsp baking powder (sifted)
- 1tsp vanilla paste
- 75g dark chocolate, chopped into medium chunks
Instructions:
- Preheat oven to 180°C.
- Blend all the ingredients in a food processor, except the chocolate chunks. It should be a thick mixture, but if the motor is struggling, add a few tablespoons of milk. Scrape down the sides and blend again. Remove blade and stir through chopped dark chocolate.
- Using 2 spoons, scoop out a golf ball sized portion of the mixture, and place onto a lined large baking tray. Try to catch a bit of chocolate in each ball.
- Repeat for the rest of the mixture. The cookies do not expand much, so you can put the pieces quite close to each other.
- Bake at 180°C for approximately 13-15 mins.
- After removing them from the oven, they will still be quite soft and the chocolate quite hot! Allow another 10 mins before handling.