PREPARATION: 10 minutes, COOKING: 30 minutes
Preheat oven to 180°C (160°C fan forced) and grease or line a biscuit tray.
Puree chickpeas with Natvia, adding a little reserved liquid to achieve a dry paste consistency.
Roll into golf ball sized balls, flatten to 0.5-1.0cm deep discs, and bake until crisp and slightly browned on top. Leave to cool.
Puree all topping ingredients, except cinnamon, only adding 1-2 tspn of milk if mix too dry to spread.
Once biscuit bases have cooled, top with faux “cream cheese cake” filling and dust with cinnamon.
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