Vegan+Gluten-Free Chickpea Cookie Cake with Coconut Frosting
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1.5 cups cooked chickpeas or 1 15oz can
  • ½ cup peanut butter (I always look for unsweetened)
  • 2 tsp vanilla extract
  • ¼ cup agave
  • 1 tsp baking powder
  • pinch of salt
  • ¼ cup rolled oats
  • 2 tbs cocoa powder
  • ½ cup chocolate chunks or chips (can substitute carob chips)
  • for the icing- 1 can full fat coconut milk (chilled overnight) and 1 tbs agave
Instructions
  1. Preheat oven to 350°. Grease 6" pie dish.
  2. Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times.
  3. Transfer batter to a medium bowl and mix in oats.
  4. Transfer ⅓ of batter into separate bowl and mix in cocoa powder. Use hands to press batter into bottom of pie dish for crust.
  5. Stir chocolate chips into remainder of batter. Press on top of crust.
  6. Bake for 18-20 minutes, until the top is slightly browned. Remove from oven and allow to completely before adding icing.
  7. Prepare icing by removing can of chilled coconut milk from refrigerator. Open and pour out liquid, thick coconut cream should be left on the bottom of the can. Use a hand mixer or blender to whip coconut cream and agave. Spread over cookie cake.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/07/26/vegangluten-free-chickpea-cookie-cake-coconut-frosting/