Chickpea pie

Yes really, you can use chickpeas in desserts too!

Ingredients

120g Medjoul dates (about 5 to 6 large dates)
1 can of chickpeas, rinsed and drained
60g nut butter of your choice
60g tahini
3 tbsp (plant-based) milk
1 tbsp brown sugar or maple syrup
1 tsp unsweetened vanilla powder
1.5 tsp baking powder
2 tsp apple cider vinegar
pinch of salt
30g dark (72%) chocolate chips

Method

Preheat your oven to 180°C and line a small baking tin with parchment paper (dampening the paper slightly helps it mould better). Add everything except the baking powder and apple cider vinegar to a food processor and blend until smooth. Scrape down the sides occasionally to make sure everything blends evenly.
Then add the baking powder, apple cider vinegar and chocolate chips and fold in with a spatula.
Bake for about 35 minutes. We find the cake tastiest when it's completely cold, straight from the fridge.