This month we have a protein-packed recipe take and adapted from Maya Duncan’s blog The Dancing Foody.
I was really sceptical of chickpeas in sweet things until I tried these and OH MY they are so tasty! An oaty, date-y base layered with a creamy, delish vanilla cookie dough and I PROMISE you can’t taste the chickpeas.
- 150g oats
- 75g cashews/almonds
- 125g dates
- 1 tsp Vanilla Essence
- Dash of almond milk, to bind
- 1 x 400g tin chickpeas, drained and rinsed
- 2 tbsp peanut butter
- 60g dates
- 125ml almond milk
- 40g protein powder (if using unflavored add in a tsp of vanilla extract)
- dark chocolate (chopped into small chunks) (I use 85%)
For the base: in a food processor, blend the nuts until they are a rough crumb. Blend together the rest of the ingredients until it forms a sticky ‘dough’. Line a loaf tin with baking paper and add in the mixture. Press it down and put the tin into the freezer while you make the top.
For the top: in a food processor, add in all of the ingredients (except dark choc) until smooth. Add in the dark chocolate chunks and blend briefly until it is distributed