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Chocolate power squares (ve)
A plant-based energy-boosting snack including fibre-packed chickpeas. A tasty way to get more plants on plates!
To adhere to the School Food Standards, in this recipe we've used raisins instead of the choc chips and chocolate topping as pictured – and it's just as delicious. You can experiment with different dried fruits to your liking.
Ingredients
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120 grolled oats
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150 gdates pitted
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240 gtinned chickpeas drained weight
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40 mlmaple syrup
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5 mlvanilla extract
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25gcocoa powder
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1 gsalt
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45graisins
Instructions
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Put the oats in a blender and blitz at a high speed until you have an oat flour
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Spread the oat flour onto a baking tray and bake at 160°C for 5 minutes to heat. Allow the flour to cool completely.
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Soak the pitted dates in boiling water for 10 minutes to soften, then drain thoroughly.
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In a blender combine the chickpeas, softened dates, maple syrup, vanilla extract, cocoa powder, and salt.
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Blend for 3-4 minutes until the mixture is a smooth, thick paste. You may need to add a little water if the blender is struggling to move the mixture.
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Add the oat flour to the blender. Pulse until a thick dough forms that pulls away from the sides of the blender.
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Transfer the dough to a mixing bowl and fold in the raisins.
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Line a 20cm x 20cm square baking tin and press the dough firmly and evenly into the tin.
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Place in the fridge for at least 2 hours to firm up before slicing into squares.
Notes
Top tip: If making this outside of a school setting, you could swap the raisins for dairy-free choc chips and add melted chocolate on top (as pictured) before refrigerating for an indulgent treat.
Key facts per serving:
Fibre: 4.6g
Protein: 4.5g
Saturated fat: 0.6g
Other nutrition facts: contains calcium, iron & zinc
Allergens: soya, gluten & sulphites
Carbon emissions: 0.13kg, low carbon (B rated)
