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Raspberry & White Chocolate Cookie Cake

January 25, 2016

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

 

Ingredients:

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

 

Instructions:

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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