PREPARATION: 15 minutes, COOKING: 30-35 minutes


  • 1½ cups chickpeas, drained and rinsed

  • 1 pinch of salt

  • 1 pinch of bicarb soda

  • 2 teaspoons vanilla extract

  • 3 tablespoons smooth peanut butter

  • 2 tablespoons milk

  • 2½ teaspoons Natvia

  • Chocolate chips OR Chocolate, chopped


  • 1.

    Puree chickpeas, salt, bicarb, vanilla essence and peanut butter together in a food processor or with an immersion blender. Blend thoroughly until well combined and all of the chickpeas have been pureed.

  • 2.

    Add the milk, a tablespoon at a time to achieve best biscuit dough consistency.

  • 3.

    Add the Nativia one teaspoon at a time until you reach desired sweetness.

  • 4.

    Transfer to a bowl and mix in (by hand) chocolate chips/chopped chocolate.

  • 5.

    Place teaspoonfuls onto a greased baking tray and bake for 10-15mins at 160-180°C.

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