This flourless chocolate chip coconut cake happened one night by accident. Let me explain…
Have you seen the recipes for chocolate chip chickpea cooking dough floating around social media? I kept seeing them, but normally cookie dough just isn’t my thing. So I really hadn’t felt compelled to try it. Well, that is until I was sitting at home one Friday night scrolling through Instagram and happened upon another recipe claiming the deliciousness of this chickpea cookie dough. And for some reason, even though I don’t really love cookie dough, I decided right-then-and-there that I couldn’t wait another minute to try it. I had yet at that point to try a chickpea dessert recipe that could go wrong. (Mostly, I was thinking of the deliciousness of these Chocolate Chickpea Cupcakes.)
10 minutes later, I found myself licking very chickpea tasting cooking dough off a spoon. Apparently cookie dough is just not my thing, even especially when it’s made with chickpeas.
I don’t like to waste ingredients, but I especially don’t like to waste an opportunity to create something that actually tastes palatable. In an effort to still end up with something yummy to eat, I decided to add a few ingredients and bake my “cookie dough” into a cookie cake. This turned out much better and is essentially what led to the inspiration for this recipe.
Loaded with healthy fats from the coconut and peanut butter, this is one of my favorite desserts to fix and mixes up quickly in the blender. To cut calories, you can simply reduce the amount of chocolate chips and coconut, though the amount I chose sure does make it delicious.???? And it does have 9 grams of protein per slice!
Hope you have had a happy weekend! We celebrated our 6 year wedding anniversary and have spent sometime settling in here in Montana a little more. Hope to post more on that and more on our recent travels not only out west, but to Europe in April as well!
Flourless Chocolate Chip Coconut Cake
- 1 can Garbanzo Beans/Chickpea
- 1/3 cup Peanut Butter
- 2 eggs
- 3 Tbsp Maple Syrup
- 1/2 Banana mashed
- 2 Tbsp coconut oil melted
- 2 Tbsp Flax Seed ground
- 1/2 tsp Salt
- 2 tsp Vanilla
- 1/4 tsp baking powder
- 1/4 tsp Baking Soda
- 1/2 cup Chocolate Chips
- 1/3 cup Unsweetened Shredded Coconut
- Preheat oven to 350°F. Set aside chocolate chips and shredded coconut.
- Combine remaining ingredients in blender or food processor.
- Mix in half of the chocolate chips, saving the rest to sprinkle on the top.
- Pour into a pie plate and top with shredded coconut and remaining chocolate chips.
- Bake at 350°F for 20 minutes or until toothpick comes out clean.