Choc Chickpea
​Cookies

Ingredients: 
  • 1 can chickpeas (400g)
  • 1 cup Oats
  • 2 medium bananas
  • 1/4 cup brown sugar
  • 1 tsp of vanilla extract
  • 1 tsp baking powder
  • 1/4 cup dark chocolate chips
Method: Pre-Heat the oven to 180 degrees Celsius .Drain the chickpeas and rinse thoroughly. Place all ingredients excluding the chocolate chips in the food processor. Whizz for 2-3 mins until very smooth. Remove the blade from the processor, add the chocolate chips and mix with a spoon. Using a wet tablespoon place spoonfuls onto a baking paper-lined tray. Use the back of the spoon to shape the dollops into circular shapes, approximately 1 cm thick. Do not panic if they look a bit.. shall we say rustic. Bake at 180 degrees celsius for 25 mins. The cookies will still be soft but golden when they are ready, leave to cool on the baking tray for 5-10 minutes before cooling on a rack. Remove from the oven and cool on the tray

Bliss
​Balls

Ingredients: 
  • 10 Medjool dates, pitted
  • Handful of cashew nuts 
  • 1 tbsp of peanut butter
  • 1 tsp of cacao powder
Method: Place all of the ingredients into a food processor and blend until a dough begins to form. The mixture should feel a little sticky. Using your hands, roll tablespoonfuls of the mixture into snack-sized balls. 

Banana 
​Muffins 

Ingredients: 
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • 1/4 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice or water
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1 ¾ cups  whole wheat flour
  • ⅓ cup old-fashioned oats (optional)
  • 1 tsp of  sugar or other granulated sugar, for sprinkling on top
Method: Preheat the oven to 180 degrees Celsius. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).