Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 10 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 1/4 cup rice malt syrup
- 2teaspoons vanilla extract
- 100grams 85% dark chocolate
- 1/4 cup crunchy peanut butter
- 1 can chickpeas, rinsed and patted dry with paper towel
- 1teaspoons baking powder (or gluten free baking powder)
- 2tablespoons coconut flour
- 2tablespoons coconut oil
Nutrition per serving
899kJ / 215Cal
899 Kilojoules or 215 Calories
10% of daily energy intake*
Protein
5.1grams
Fat
11.9grams
Carbs
14.3grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat an oven to 180°C. Line a baking tray with baking powder.
Step 2 of 7
Place all ingredients except chocolate into a blender and pulse for 45 seconds to 1 minute or until all ingredients are blended together and the mixture is a doughy consistency.
Step 3 of 7
Place dough into a large mixing bowl and fold through the choc trunks.
Step 4 of 7
Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
Step 5 of 7
Place the balls onto the baking sheet and flatten them using the back of a spoon.
Step 6 of 7
Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
Step 7 of 7
Remove from oven and cool on rack. These biscuits can be kept in an airtight container for up to 5 days.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.