About the Recipe
A soft, protein-packed, nut-free, lunchbox treat
Ingredients
1 can chickpeas (drained)
1/3 cup maple syrup
1/2 cup SunnyB Natural Sunflower Butter
1/4 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t vanilla paste
Handful of chocolate chips - dark, milk or white
Preparation
Preheat the oven to 175 C, and line a 8x8 inch square baking tin with baking paper
Add all the ingredients except the chocolate chips into the bowl of a blender and blend until very smooth (2 - 3 minutes, depending on the speed of your blender)
Spoon the batter into the baking tin
Top with chocolate chips, pushing them slightly into the batter
Bake for 20 to 25 minutes until a skewer comes out clean
Cool slightly before cutting into squares. Perfect for a lunchbox treat
NOTES:
Keep refrigerated and use within 3 - 4 days
The recipe uses SunnyB Natural Sunflower seed butter, but this can be replaced with SunnyB Smooth Sunflower seed butter if you only have that on hand. If you do, reduce or omit the added salt.