CHOCOLATE CHICKPEA CAKE POPS

Rich, creamy and… healthy! Little balls of cake and coconut cream, coated in a rich chocolatey layer. For when you just want a sweet treat!

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Makes: About 15 cake pops

Time: About 25 mins hands on, plus about 45 mins baking and cooling time. Give or take… I didn’t time. Just enjoy the process!

Ingredients: 1 400g can of chickpeas (drained/rinsed), half a cup of medjool dates, 1 egg, half a cup of raw cacao or cocoa powder, 1 teaspoon of baking powder, 75 grams of butter, melted, a teaspoon of cinnamon. A couple of dollops of coconut cream (use the stuff that has thickened at the top of the can). Quarter of a cup of raw cacao or cocoa powder, a tablespoon of rice malt syrup, quarter of a cup of coconut oil.

Steps: Blitz together the chickpeas, dates, egg, first portion of cacao/cocoa, baking powder, butter and cinnamon in your food processor. Pour the mixture into a baking-paper lined cake tin or slice tin (I actually just dolloped mine on as though I was making cookies – don’t worry about the aesthetics – you’ll crumble in all up into a mushy mixture of goodness soon anyway). Bake on about 200 degrees celsius for about 20 minutes. I used fan bake. Remove from the oven – make sure it’s cooked through. Place in the fridge (or even freezer!) to cool down. Once cooled, crumble it all up into a bowl. Dollop two generous tablespoons of good, solid coconut cream into the mixture. Mix it through the crumbled cake with your fingers. Roll the sticky mixture into balls, placing on a baking-paper lined plate as you go. Place in the fridge. Put coconut oil, next portion of cacao/cocoa and rice malt syrup into a saucepan and heat, stirring constantly (this is the chocolate coating). Pour this into a bowl. Coat your cake balls in the chocolate/coconut oil mix, and place back onto baking paper. Insert toothpicks (or sticks of your choice!) into the balls, and voila! Cake pops. Try not to eat them all at once!

 

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