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Chickpea Chocolate Biscuits

Contributed By: Connie, -- | See all of Connie's recipes
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Active Time:  10 Minutes
Total Time:  10 Minutes
by Michelle K from VIC. These biscuits are sugar-free, dairy free, gluten and grain free.
240gm (1 can) chickpeas, rinsed and drained
2 eggs
130gm (½ cup) natural peanut butter (smooth or crunchy)
70gm (? cup) Natvia
50gm (½ cup) desiccated coconut
40gm (? cup) cocoa powder, sifted
1 teaspoon ground cinnamon
1 teaspoon baking powder
Preheat oven to 170 degrees Celcius and line a large, flat baking

tray with baking paper.

Place the chickpeas and eggs

in the bowl of a food processor and process until fairly smooth,

scraping down the sides once or twice to mix in any

larger chunks (you could also use a stick blender for this

if you don’t have a food processor).

Add the remaining ingredients

and process until combined (you can mix the remaining

ingredients in by hand, if you prefer). you should have

a firm, slightly sticky dough.

Roll a tablespoon of the

mixture into a ball and flatten slightly before placing it

onto the baking tray, repeat with remaining mixture, spacing

the balls about 2-3cm apart (they won’t do much rising).

Bake in the middle of the oven for 10-15 minutes. When they’re

cooked, the biscuits will feel firm to touch and the

surfaces will crack a little.

Allow to cool on the tray

for 10 minutes before transferring to a wire rack to cool completely.

Best eaten while still warm from the oven, store

in an airtight container.

Tips and Tricks

If you don’t

need these biscuits to be completely sugar or dairy free,

you could add a ½ cup of dried fruit or chocolate chips to

the mixture.

If you prefer them a little sweeter, you could

increase the Natvia to a ½ cup.

Date Added: 06/12/2014
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