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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.

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.