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Here's something to satisfy your sweet tooth, and make sure you're getting a good hit of protein at the same time.
Duration40 mins
Cook Time30 mins
Prep Time10 mins
Servings9 people

Ingredients

  • 1 tin chickpeas drained
  • 75 g peanut butter smooth
  • 75 g soy yoghurt unflavoured
  • 85 g maple syrup
  • 50 g oat flour (blended oats to a flour)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 9 Jammie Dodgers
  • 100 g raspberry conserve

Instructions

  • Preheat an oven to 180oc and line a square baking pan with parchment paper
  • Place the chickpeas, yoghurt, peanut butter, maple syrup, vanilla, baking powder and salt in a blender and process until you get a silky smooth consistency
  • Add to this the oat flour and mix until well combined
  • Pour into the lined baking tin and smooth over with the back of a spoon
  • Add small teaspoons of jam to the top and swirl in with a knife
  • Top with 9 Jammie Dodgers and bake in the oven for approximately 30 minutes until golden and crisp on the edges
  • Leave to cool fully before slicing and enjoy!
This recipe was republished with permission from For the Utter Love of Food. Find the original recipe here.

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For The Utter Love Of Food

Laura, is the plant based recipe creator, photographer and food stylist behind For The Utter Love Of Food. Laura's mission is to create a space to share her favourite healthy plant based recipes, tips and tricks, all created from a tiny suburban kitchen. Proving one recipe at a time, that plant based food can be easy to make, inexpensive and tasty without compromise.