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  1. Recipe details

    Ingredients –
    1. 200g cooked mung beans
    2. 60g cacao powder
    3. 70g quick oats
    4. 3-4 tbsp date syrup or 8-10 pitted dates
    5. ⁠4 tbsp melted coconut oil
    6. ⁠2 tsp vanilla essence
    7. ⁠½ tsp baking powder
    8. ⁠¼ tsp sea salt
    9. ⁠2-3 tbsp chocolate chips, plus extra for topping

    Recipe –
    1. Preheat the oven to 180°C
    2. Line a 20 x 20cm (8 x 8in) baking tray with greaseproof paper.
    3. ⁠In a food processor or blender, combine all the ingredients, except for the chocolate chips, and blend until smooth.
    4. ⁠Stir in the chocolate chips and spread the batter evenly in the prepared baking tray. (The batter will be a little crumbly, but that's fine.) Sprinkle the additional chocolate chips over the top.
    5. ⁠Bake for 16-20 minutes at 180 degrees until a toothpick inserted in the centre comes out clean.
    6. ⁠Allow to cool before slicing. Store in an airtight container in the fridge for up to 3 days.

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