CUPS:
For the Base:
1 can chickpeas
handful pitted dates
1/4-1/2 cup peanut powder
1 cup oats
splash vanilla
pinch of salt
(process)
(roll into balls and press into muffin liner)
For the Jam:
small bag of frozen blueberries
Stir in cornstarch &
chia seeds
2 Tbs maple
(Heat until syrup.)
(Fill oat cups to brim.)
(Fattening dark chocolate shell is optional & not advised. Melt, pour over cup, refrigerate until hard.)
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BARS:
For the Base:
1.5 cup chickpeas
3 medjool dates
2 tbsp peanut butter powder (optional)
1 cup oat flour
1 tsp vanilla
2 ripe bananas. mashed
Pinch of salt
For the Jam:
350g (2 – 2.5 C) frozen blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 tbsp chia seeds
PROCESS
1. Defrost your blueberries and mash with
remaining jam ingredients. Set aside for 10-15mins
to thicken.
2. In a food processor blitz up the chickpeas, dates,
peanut butter powder, oat flour, vanilla and salt.
Add this mix into a bowl with mashed bananas and
mix well.
3. Flatten in an oven safe dish (saving 1/2 cup of
the base mixture for a crispy crumble on top)
4. Add your jam and sprinkle the crumble on top.
5. Bake at 180°C for 30 mins. Let it cool and slice
it up!
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