2.5 cups (425g) cooked chickpeas
2 cup (275g) soft dates
2/3 cup (75g) cocoa powder
2/3 cup + 2 tbsp (95g) oat flour – plain oats blended into a fine flour in the food processor. Use gluten-free if allergic/intolerant
1/4 tsp salt
1/2 cup (120ml) coconut oil, melted
1/2 cup + 3 tbsp (165ml) milk of choice
Optional – 2 tbsp stevia
10 Oreos, roughly chopped
Preheat your oven to 180°C (160°C fan assisted)/ 350°F
Add the dates to a food processor along with the chickpeas, coconut oil and milk and blend until you have a smooth mixture.
Transfer into a large bowl, then fold in the oat flour, cocoa and salt. Mix to combine.
Give the mixture a taste to make sure you’re happy with the sweetness. If it’s not sweet enough, add 2 tbsp stevia or your granulated sweetener of choice.
Transfer into a lightly oiled 22cm spring form cake tin.
Sprinkle the chopped Oreos evenly on top then press down into the batter using your hands.
Bake for 20-25 minutes.
Leave to cool completely before slicing.
Store in an air-tight container for up to 3 day