I know they don't look like much but these Chocolate Chickpea Biscuits are one of the best things I've baked in ages. Seriously! I've made a Magic Bean Chocolate Cake before which we all loved and these biscuits are just as good with their fudgy chocolate middles surrounded by raggedy, crinkly, crispy edges that make it incredibly hard to stop at 1 (or 2).
My kids are always ravenous at the end of the day and afternoon tea often turns into one big grazing session (and yes they still eat a big dinner!). We had an after school function to go to the day I made these so I packed them up and hoped it would be enough to keep them going until we got home. Well, they each ate 3 biscuits and were set. They absolutely loved them but 3 was enough and I didn't get a single 'I'm hungry' the whole afternoon! The chickpeas and oats in these are packed with protein and fibre and they are really satisfying. Next time I will be doubling the recipe and stashing some in the freezer.
Even straight from the oven there was absolutely no discernible taste or smell of the chickpeas so if you've been on the fence about the whole beans-in-cakes thing give these a go!
Chocolate Chickpea Biscuits - Gluten, Dairy and Fructose Free
Recipe adapted from The Road to Loving My Thermomixer
45g quinoa flakes
80g rice malt syrup*
zest of 1 orange (optional but delicious!)
400g tin chickpeas
40g raw cacao powder
1 ts vanilla extract
1 ts gluten-free baking powder
100g coconut oil
Preheat oven to 180 degrees C / 160 degrees fan-forced. Line 2 trays with baking paper and set aside.
Place quinoa flakes into a food processor and blitz for 20 seconds (TMX 20 secs / SP 7). Add all remaining ingredients and process for 30 seconds (TMX 30 secs / SP 5).
Dollop small spoonfuls of mixture onto the prepared trays, allowing some room to spread, and flatten slightly (I often forget to do this).
Bake for 15 minutes. Remove from the oven and allow to cool for 5 minutes before placing the biscuits on a wire rack to cool completely (or not, they are absolutely delicious warm from the oven!).
* Using RMS is what makes these fructose free but they are definitely not as sweet as the original - if you're not worried about fructose you could use raw honey instead or half-and-half.
Makes approx 20