Ingredients
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2 large eggs
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1/3 cup maple syrup
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3 tablespoons coconut oil
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1 teaspoon vanilla
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1/2 teaspoon salt
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1/2 cup oats
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1/2 cup almond flour
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1 can chickpeas, drained and rinsed
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½ to ¾ cup full-fat coconut milk
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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¾ cup dark chocolate chips
Directions
Preheat the oven to 350°F and line an 8x8 square pan with parchment paper.
Add all of the ingredients except chocolate chips to a blender and pulse until smooth.
- Pour the batter into the pan and top with chocolate chips.
- Bake for 45 minutes, until the cake is golden and springs back lightly when you push on it.
- Let cool before slicing and store in an airtight container for up to a week.
Recipe Note
What You’ll Need
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