I am always skeptical about “healthy” cakes, mainly because I have tried quite a few recipes which didn’t turn out well and a lot of them require ingredients that I wouldn’t usually have in my cupboard. I decided to experiment with these during the week since I had all of the ingredients at home. I was very surprised at how delicious they turned out! Next time I make them I’m going to add in some raspberries for an extra burst of flavour!
Ingredients (Makes approx. 12)
1 tin of chickpeas, drained and rinsed
6 Tbsp peanut butter (or any but butter you have)
1 egg
1 tsp vanilla extract
1/2 tsp gluten free baking powder
1/2 tsp salt
130g light brown sugar
70g white chocolate chips
Optional:
50g white chocolate to drizzle over the top
Method
Preheat oven to 180 degrees.
Add all ingredients (except chocolate chips) to a food processor and blitz until well mixed.
Fold in chocolate chips.
Spread into a buttered tin.
Bake for 25 minutes.
Allow to cool in the tin and then drizzle with melted white chocolate.
