400g tin chickpeas
1/3 cup smooth peanut butter
2/3 cup maple syrup
1 tsp vanilla extract
½ cup almond meal
2/3 cup coconut flour
3 scoops True WPI90 French Vanilla
1 tsp salt
1/3 cup dark chocolate chips
120g dark chocolate chips or chunks
100g coconut cream
Drain and rinse chickpeas. Place the chickpeas, peanut butter, maple syrup and vanilla into a high-speed blender and blend until smooth
In a separate bowl mix together the almond meal, coconut flour, protein and dark chocolate chips. Add the chickpea mixture into the bowl and thoroughly mix until combined.
Press the cookie dough into a small lined baking tray and place into the freezer to set for an hour.
In the meantime, make the chocolate topping by placing the chocolate and coconut cream into a microwave-safe bowl and microwave in short bursts until melted, stirring between each burst.
Pour this over the set base then place into the fridge for an hour or until hard. Once set, slice into equal pieces. Store in the fridge or freezer.