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Raspberry & White Chocolate Cookie Cake

After the success of my chocolate chip cookie cake fingers, I thought i'd do some more playing around with chickpeas as a flour base and came up with this deliciously sweet flavour.

Serving Size - Makes 8 pieces

Macros per serving:

136kcal / 10g protein / 12g carbs / 5g fat / 2g fibre


1 can chickpeas (240g drained weight) - rinse well

125g fresh raspberries

60g vanilla protein powder

50g white chocolate chips

2 tbsp cashew butter

20g honey or agave


1. Preheat oven to 180c.

2. Line a square baking tin with baking paper.

3. Add all ingredients except for chocolate chips into blender.

4. Stir in chocolate chips & pour into baking tin.

5. Bake in oven for 15-20mins (or until golden brown)

6. Place on wire rack to cool.

7. Cut into fingers.

8. Eat! :-)

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