This recipe was suggested by Danielle Takoko at the Healthy Lifestyle Awards and she said it was her "go to" sweet thing. I got her permission to post this recipe. She said it used to be on the WW App but she can no longer find it either.
Oh my. I tried making the Dark Chocolate Chickpea Cookies yesterday and they were delicious. Just wish they would have stayed crunchy, but I gather thats the chickpeas themselves.
Anyway, she posted the recipe with the cake today and I knew instantly that I had to try this.
What can I say - WOW WOW WOW! This is so good I had to walk away from it. Super moist - almost like a brownie and yet so tasty. My first mouthful I thought, hmmm nice, then the second, yes I think I like it. By the third, I was done for! YUM!
To make it even better, it is GLUTEN FREE too!
WW Chocolate Chickpea Cake
- 2 Bananas
- 16 Pitted Fresh Dates
- 3 Eggs
- 3 tbsp Cocoa
- 1 can Chickpeas (400g) (drained and rinsed)
- 2 tsp Vanilla Essence
- 2 tsp Baking Powder
- 45 gms Dark Chocolate (Optional)
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Pre-heat oven to 180 degrees
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Place all ingredients into TM Bowl
Put on lid and MC Cup
30 seconds | Speed 5
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Scrape down the sides of the bowl
Blend 30 Seconds | Speed 7 - until smooth consistency
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Place in square lined cake tin - 20cm - see notes
I also put the bowl back into the Thermomix and did
TURBO - 1 SECOND so I got it all out of the bowl
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Bake for 30-35 mins until firm to touch
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When cold cut into 12 servers
I line my baking tins with baking paper - wet the paper - scrunch up and it will then sit flat in baking tin for easier pouring
People have suggested Butter Beans or Black Beans can be used in place of chickpeas.
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