This has taken three attempts and numerous cans of chickpeas to perfect, but I think that I’ve cracked it. It has the perfect thick, doughy texture, melting pockets of chocolate, a slight saltiness, a subtle sweetness…its just more than satisfying to eat. And it’s also just in time for biscuit week on GBBO.
Now, I am not a sweet person; if you are then one change I would recommend you with this recipe is adding in another 1/2-1tbsp maple syrup, or a couple of fresh medjool dates (do try it without first though, as it tastes great already). If you choose to add the maple syrup, then you may want to reduce the milk by 1tbsp to maintain the thick texture. As I haven’t personally made this adjustment you’ll have to let me know how it goes!
For this recipe I decided to use some sugar free chocolate I was kindly sent by Discover (review right here:https://ecstaticallyem.wordpress.com/2016/08/24/discover-mini-gianduiotto-review/ ). The texture of this chocolate worked so well in this recipe, but I know that it can be hard to get hold of in shops as its made down south (you can order online), and it’s also a little pricy for the Gianduiotto. The bars themselves are cheaper if you can get hold of them, but alternatively you can use any chocolate you have to hand and it will work just fine. These little chocolates have a hazelnut taste to them, and it really adds something to the recipe, so definitely try a nutty chocolate in the recipe.
With all that said, enjoy this super-easy recipe and let me know what you think! You can eat this just as the dough, serve it with some ice-cream, spread it onto sliced apple- or any other way you can think of. Let’s get going…
Ingredients (3 portions)
- 1 can chickpeas, drained and thoroughly rinsed (the 400g cans that have a drained weight of roughly 230g)
- 2tbsp almond butter, I used Meridian
- 1tbsp maple syrup (you could also sub in honey or agave, though I haven’t personally tried this)
- Small pinch each of cinnamon, and ginger
- 2tbsp almond milk (or milk of choice)
- 1/4 cup porridge oats
- Added chocolate: I’m using 6 of the sugar free Discover mini Gianduiotto, but you can use dark chocolate chips, or chopped dark chocolate of your choice (see above for more detail). Go for roughly a small handful
- 1/4tsp salt (the recipe NEEDS this so don’t leave it out!)
- Simply place all of the ingredients but the chocolate into the blender, and blend them until smooth. I say “simply”, but this can take quite some time, and so don’t become disheartened if your blender takes a while to achieve a smooth texture. You will need to keep pausing and pushing unbroken chickpeas to the bottom, and I found that at first pulsing the dough helped.
- Once your dough is smooth, chop up the chocolate into chunks, and place half into the blender. Pulse to incorporate into the “dough” slightly.
- Scoop everything from the blender into a dish, and fold through the remaining chocolate. You can store this in the fridge for 2-3 days, but it’s best eaten within one day (it’s amazing when you’ve chilled it overnight!). Divide between three dishes, and share the joy (or keep it all for yourself)…