Mama recently joined the amazing 28 by Sam Wood program, and let me just say, the food is unbelievably tasty! Lots of fresh ingredients and nothing too complicated which is great as I’m no Masterchef!
28 minutes of exercise daily for 28 days combined with a great food plan, mindset exercises and a wonderful Facebook community for support. One thing I keep noticing in the Facebook group is people talking about how amazing the choc chickpea biscuits are, so I was thrilled when Sam let me share the recipe with you. Guilt free pleasures!
Makes 10 | Prep 5 mins | Cook 15 mins
Ingredients:
400g of canned chickpea, drained, rinsed and patted dry with paper towel
1/4 cup peanut butter
2 tsp vanilla extract
1/4 cup rice malt syrup
2 tbs coconut oil, melted
1 tsp baking powder
2/3 cup dark chocolate chips
Makes 10
Prep 5mins
Cook 15mins
Method:
Preheat oven to 180C. Line and lightly grease a baking sheet with baking paper.
Place all ingredients except choc chips into a blender and pulse for 45 seconds-1 minute, or until all ingredients are blended together and the mixture is a doughy consistency.
Place dough into a large mixing bowl and fold through the choc chips.
Scoop out spoonfuls of dough and roll them into balls. It is easiest to do this with wet hands as the mixture will be sticky.
Place the balls onto the baking sheet and flatten them using the back of a spoon or fork.
Place into the oven and bake for 12-13 minutes or until golden brown and cooked through. Remove from oven and cool on rack. These can be kept in an airtight container for up to 5 days.
This recipe was skillfully contributed by 28 Create competition runner-up, Rebecca McCracken! Photo by Lexi Klaebe.