Chickpea Cake with Coconut and Chocolate Chips. No flour required!

This is one of the desserts that I enjoy without feeling guilty. This cake is 100% healthy as it is full of good nutrients. Chickpeas contain exceptional levels of protein, iron, fiber, vitamin B-6 and magnesium.

When I prepare and share this dessert I keep it a secret that it is made with chickpeas. So far everyone that has tried it has enjoyed the flavor.

This recipe is very versatile. I've been making different variations of it over time. If you decide to try it, feel free to play with it. For some examples you could make it with peanut butter instead of almonds, add blueberries or maybe do it with black beans and 2 tablespoons of cacao powder if you want to turn it into brownies.

Ingredients:

2 cups chickpeas or 1 can (15 ounces) of organic chickpeas, rinsed and drained

1/2 cup almond butter

1/2 cup maple syrup or pure honey

1 teaspoon vanilla

1/2 teaspoon Himalayan pink salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup chocolate chips (I use mega chocolate chunks by Enjoy Life)

¼ cup coconut flakes (optional)

Directions:

1. Preheat oven to 350 degrees.

2. Grease a small plate (8 × 8) or cover the bottom of the container with parchment paper (parchment paper will work better).

3. In a blender combine all ingredients except chocolate chips and coconut until the mixture is smooth.

4. Pour the mixture into the pan and add the chocolate chips and coconut (optional).

5. Bake 25 minutes or until toothpick comes out clean.

6. Chill at least 10 minutes before cutting.

Enjoy!