WHAT YOU NEED
wet:
1 can chickpeas (drained and rinsed)
2 flax eggs (2 T flax meal + 5 T water)
1/4 cup + 2 T agave
1/4 cup +1 T peanut butter (or almond/cashew butter)
2 T milk
1 t vanilla
dry:
1/4 cup oat flour
1 T coconut flour
1/2 t salt
1 t baking powder
1/2 cup chocolate chips (add last)
HOW TO MAKE
Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
Get your flax egg mixture together and allow to soak for ~5 minutes until a gel forms.
In a food processor add all of your wet ingredients and blend (including flax egg) and blend until smooth. About 1-2 minutes (scraping the sides). You don’t want any chickpea pieces left.
Add to a bowl and add in your dry ingredients and fold to combine. Add your chocolate chips and fold again to combine.
Pour into your pan and bake for 25 minutes. Allow to cool before cutting. Store in the fridge and warm up in the microwave for about 20 seconds when you eat them again (the texture turns tough if you heat it for too long).