Chickpea Snack Cake

A cake-like bar packed with chickpea protein, maple and pecans is a delicious snack or dessert!

Course Baking & Dessert

Key Ingredient Chickpeas

Dietary Need Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings squares

Calories 138

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

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.

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.