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Chickpea Snack Cake

A cake-like bar packed with chickpea protein, maple and pecans is a delicious snack or dessert!
Pulses Chickpeas
Prep Time 20 minutes
Cook Time 25 minutes
Servings 30 squares
Print Recipe Cook Mode

Nutrition

Serving Size: 1 square Calories: 138 Total Fat: 6 g Saturated Fat: 3 g Carbohydrate: 18 g Fibre: 1.5 g Sugars: 10 g Protein: 3 g Cholesterol: 15 mg Sodium: 108 mg Potassium: 109 mg Iron: 1 mg

Ingredients

  • 1 can (14 oz/398 mL) chickpeas, drained & rinsed (yields 1 1/4 cups/300 mL cooked chickpeas)
  • 1 cup (250 mL) brown sugar
  • 1/4 cup (60 mL) butter, melted
  • 1 egg
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) unsweetened, shredded coconut (see notes)
  • 3/4 cup (175 mL) chopped pecans (see notes)
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 1/2 cups (375 mL) whole wheat flour
  • 1/2 cup (125 mL) rolled oats

Drizzle

  • 1 cup (250 mL) cream cheese
  • 1/4 cup (60 mL) maple syrup

Directions

  • Preheat oven to 350°F (180°C). Lightly grease or use parchment paper to line a 9x13-inch (23x33 cm) baking pan.
  • In a food processor, blend chickpeas until smooth and no round peas remain.
  • In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, vanilla, coconut and pecans.
  • In a separate bowl combine baking soda, salt, flour and oats.
  • Add dry ingredients to the chickpea mixture and stir well.
  • Press into prepared baking pan. Bake for 25 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool.
  • Whip together cream cheese and maple syrup. Spread or drizzle over cake before cutting into squares.

Notes

  • If desired, toast the coconut and pecans in the preheated 350°F (180°C) oven for 3-5 minutes. Watch carefully as the coconut will brown quickly.

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