2 eggs - for a vegan version, use the aquafaba from the tinned chickpeas, or a mashed banana.
1 can chickpeas, rinsed and drained
1/2C coconut milk
1/3 C oats
1/3 C almond meal
1/3 C Roam Vanilla Protein
1/3 C maple syrup (can opt for a sugar-free flavoured maple syrup)
3 Tablespoons coconut oil
1 teaspoon vanilla extract
½ teaspoon salt
Generous handful of choc chips (use dairy-free for a vegan version).

Method

• Add all ingredients to a blender and blend until smooth. Depending on your blender, this could take a couple of minutes
• Pour into baking dish and sprinkle with chocolate chips. We baked this in a round tin, but would recommend a square one - that way you can cut the cake into bars or squares.
• Bake for 30-min at 200 degrees or until a knife comes out clean.
• Store in an air-tight container in the fridge. Tastes great warmed up slightly.