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Coconut and Fruit Chickpea Rock Cakes

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Perfect for kids and adults alike. A great afternoon snack with a cuppa or perfect for picnics! Packed with protein from the chickpeas, which means they are not your normal sweet snack!

Prep: 10 min

Cook: 30 mins

Level: Beginner

Makes: approx 16 rock cakes

Allergen info: nuts

Ingredients

  • 1 can (400g) chickpeas, drained and rinsed

  • 80g smooth peanut butter (or almond butter)

  • 80g honey (roughly 60 ml)

  • 1 tsp vanilla extract

  • ½ tsp baking powder

  • 1 tsp ground cinnamon

  • 50g desiccated coconut

  • 75g mixed dried fruit of your choosing

Method

  • Preheat the oven to 180°C / 375°F.

  • Place 12 paper cases in a muffin tin

  • Drain and rinse the chickpeas and pat dry with a kitchen towel.

  • Blend all the ingredients, except the coconut and fruit, by hand or in an electric mixer to a puree

  • Mix in the coconut and fruit, spreading it throughout the 'dough'

  • Spoon the mixture into the cake cases.

  • Bake for 30 minutes.

  • Remove from the oven and allow to cool on a wire rack.

  • Enjoy

In the fridge: Store in an airtight container for up to 5 days.

In the freezer: Wrap individually or store in an airtight container for up to 3 months. Defrost in the fridge overnight or at room temperature for a few hours before eating.

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