1 tin chickpeas (425g tin)
5 fresh medjool dates
2 Tbsp smooth peanut butter (60g)
1 tsp coconut oil
1 tsp vanilla extract
30g True WPI90 Salted Caramel
1/4 cup almond meal
1 tsp baking powder
Optional: extra peanut butter and sea salt, to decorate
Preheat the oven to 180 degrees Celsius fan forced.
Place the drained chickpeas, pitted medjool dates, peanut butter and coconut oil in a high-powered food processor and combine until smooth.
Add in the egg and vanilla extract and further mix until well combined.
Add in the protein powder, almond meal and baking powder and process until well combined - the batter should be quite thick and sticky.
Place tablespoon sized portions of the batter on a lined baking tray - it should make about 12. Smooth the batter out with the spoon so that it is even and quite flat.
Bake for 10-15 minutes or until the cookies are starting to look golden brown at the edges.
Allow to cool before serving. Drizzle with peanut butter and sprinkle with salt to serve if desired.