CHICKPEA AND DARK CHOCOLATE BISCUITS


chickpea-and-dark-chocolate-biscuits-vegan-recipe

This recipe is one of my new culinary obsessions. The mix of the chickpeas and the dark chocolate happens to be insanely delicious and so perfect for a comforting afternoon snack with Fall slowly settling down.

These biscuits are quite nourishing, they made of chickpeas after all, but the batter may be kept in the fridge one or two days, so you may cook a batch when wanted and have the perfect conditions of tasting, which means when the biscuits are just cool down a little bit.

As often around here, this recipe is ridiculously easy and quick to cook; you will need 15 little minutes to make the biscuits and the double of time to bake them. If you use dried chickpeas, just remember to soak them the night before.

For about 30 of these delicious little things, you need :

  • 1,10 lb of cooked and strained chickpeas
  • 3 rounded tbsp. of tahini
  • 6 tbsp. of olive oil
  • 3 tbsp. of agave syrup
  • a pinch of salt
  • 0,02 US gal of water
  • about 0,33 lb of dark baking chocolate

vegan-biscuits-recipe-chickpeas-and-dark-chocolate

  1. Preheat the oven to 356°F.
  2. Place all the ingredients (except the chocolate) in a salad bowl and use a hand blender to make a purée of them.
  3. Cut the chocolate into bites, add it to the batter and mix with a wooden spoon.
  4. On the baking tray covered with baking paper, place one little tablespoon of batter and repeat the operation. Cover carefully the bites of chocolate. Those biscuits do not spread so 0.4in between them will do.
  5. Put in the oven at 356F° for about 30 minutes.

When the cookies begin to glaze, they are cooked.

Let them cool down before you put them on a plate and enjoy them with a cup of smoked tea.


. Preservation .

When cooked, the biscuits may be preserved until the day after in a sealed box, but you will have to warm them up at low temperature (176F°) for the chocolate to melt again.

However Dears, I strongly recommend you to show willing and enjoy them the very day.
After the baking, the batter is indeed a little crumbly and has a tendency to dry with time, it is better then to keep some of it to bake a second batch in the next two days or to reduce the proportions.


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