Happy Sunday everyone!
Here is my weekly Sunday recipe, I felt like making something a little bit sweeter this week. Of coarse this recipe is gluten free, dairy free, refined sugar free, vegan, paleo & even Keto friendly!
I used to find it difficult to create vegan recipes – especially baked recipes as there are no eggs and no ingredients to bind everything together, but I have found other ways and now pretty much all the desserts I cook are vegan! I love making healthier/vegan sweet treats, because my guilt from eating a treat just goes out the window. I love eating treats, so why not make them nutritionally dense and take the guilt away whilst keeping the flavour?!
This recipe is so simple, it took me about 10 minutes to put together and then another ~30 minutes in the oven, but super simple and easy. One thing I will note is the vegan protein powder which I used- this is completely optional!
I get my protein powder from Happyway and to be completely honest with you guys- the peanut butter vegan protein on its own does not taste the best (my favourite is vegan vanilla) and you can only vaguely taste the peanut butter, but in cooking it actually tastes great! I will link the vegan protein powder I used here if you want to check it out. The texture of the recipe may differ without using the protein powder, but I have tried it and it tastes quite similar. I will say though, if you do not use the protein powder, add an extra tablespoon of peanut butter and the 1/2 a cup of almond meal to replace it and it tastes just as good- if not, better!
Now for the recipe..
- 1 tin (400g) Chickpeas, drained and washed
- 1 tbl peanut butter (I used 100% natural, but any is fine)
- 1 tbl coconut oil, melted
- 2 tbl 100% pure maple syrup (more if you like extra sweet)
- 1/8 cup oat milk/almond milk/soy milk (any is fine)
- 2 tsp baking powder
- 1/2 cup almond meal (an extra 1/2 cup if not using protein powder)
- 1/4 cup protein powder (I used HappyWay)
- Handful of cacao nibs (or real chocolate if you choose)
- Firstly, drain and wash your chickpeas and add them to the food processor.
- Add the peanut butter, coconut oil, maple syrup, milk alternative in the food processor also and process until a fluffy consistency and everything is mixed through.
- remove from the food processor and place in a bowl.
- Add the almond meal and mix through
- Add the protein powder (or more almond meal) and mix thoroughly until ingredients are doughy, then add the cacao nibs. Refer to the image below for consistency.
6. Roll the mixture into balls and transfer to a baking tray with baking paper and push each biscuit down with the back of a fork, they should look like the image below.
7. Finally, bake them in the oven on 180 degrees celcius for around 30 minutes or until golden brown.
Serve warm & gooey!