Chickpea banana and chocolate slice, perhaps a strange combination but honestly it’s a combo my kids actually love. My husband admittedly feels it is a little odd, but all three of my kiddos devour this slice. This chickpea banana and chocolate slice recipe is high in fibre and protein and low in sugar. It is also a pretty good vegetarian source of iron. Wheat, egg, and dairy free it makes it great for allergy kids too. The prep is very simple with a food processor doing pretty much the entire thing.
The final product is a soft slice which is a good snack, lunch box item or dessert served with yoghurt. There are a few versions of this or something similar around, I found I could reduce the added sugar of most recipes by including a banana in my version.
Chickpea banana and chocolate slice
Yield 12 pieces
- 1 Can chickpeas rinsed and drained.
- 1 banana 250g
- ½ Cup peanut butter
- 2 Tbsp maple syrup
- ½ tsp baking powder
- 75g or approx 1/2 Cup roughly chopped dark chocolate or chocolate chips
- Place all ingredients excluding the chocolate into a food processor
- Whizz until smooth
- Add the chocolate and pulse a few times so that it is evenly dispersed
- Pour into a lined loaf tin
- Bake at 180 degrees celsius for 30-40mins depending on tin size. When it is ready it will start to become golden particularly around the edges and the edges will begin to pull away from the tin
- Leave to cool in the tin for at least 10min before turning out on a rack to finish cooling.
I have substituted the chickpeas with cannellini beans and it works well
I only use maple syrup as I love the flavour of bananas and maple syrup, but honey, golden syrup or molasses would work as well
If you are using milk chocolate the recipe won't be dairy free