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
Prep
Cook
Total
Yield 12 pieces
Ingredients
- 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
Instructions
- 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.
Notes
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
Courses Snack
Ashley says
August 11, 2016 at 2:47 pmThis sounds delicious! I love baking with chickpeas!
Stacey Kemeys says
August 24, 2016 at 7:46 amThey are awesome in baking!
BB says
May 2, 2017 at 2:17 amAny ideas for peanut butter sub?? Sounds yum but school a nut free zone
My Kids Lick The Bowl says
May 3, 2017 at 1:38 amyou can make it with ‘sunbutter’ which is essentially peanut butter but made out of sunflower seed. I have a recipe for a chocolate version, skip the cocoa and you could use that. Or if you live somewhere were sunbutter is available in the shops that would be awesome https://mykidslickthebowl.com/nut-free-healthy-chocolate-spread/
Eileen says
May 6, 2017 at 7:05 amHow big is your can of chick peas?
My Kids Lick The Bowl says
May 25, 2017 at 12:26 am400g can is the standard can size here in NZ
C says
May 7, 2017 at 7:17 amThese sound brilliant, how long are they good for? Freezable?
My Kids Lick The Bowl says
May 25, 2017 at 12:25 amYes these do freeze
Helen says
June 10, 2017 at 5:03 amJust made this and it’s absolutely divine! Great recipe thanks. Does it freeze ok? thanks
My Kids Lick The Bowl says
June 11, 2017 at 7:45 amTo be honest I have never tried freezing it. Based on the ingredients it should be ok. But it is not tested
Kelly Anderson says
July 19, 2017 at 6:45 pmYUM! Just made these and the texture is great (quite fudgey), a quick bake to prepare and the lumps of chocolate are great with the subtle peanut and banana flavours. I’m sure this will be on high rotation in my household from now on.