Protein (g per serve): 5.7
1 can chickpeas
100g natural peanut butter
70g rice malt Syrup
1 scoop True Protein WPI90 in French Vanilla
1 tsp vanilla essence
1 Tbsp spelt flour
¼ tsp baking powder
Pinch of pink salt
75g mini chocolate eggs
Pre-heat oven to 180 degrees.
Blend all the ingredients in a food processor except the mini chocolate eggs
Crush 25g of the chocolate eggs and stir into the mixture
Transfer mixture into a lined baking dish, spread evenly to 1/2 cm thick and place the remaining chocolate eggs on top
Bake in the oven for 20 minutes. Allow to cool and enjoy!