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Ingredients
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10 dates, pitted, finely chopped
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60ml (1/4 cup) boiling water
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90g (1 cup) rolled oats
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400g can chickpeas, drained, rinsed
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45g (1/2 cup) desiccated coconut
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75g (1/3 cup) solidified coconut oil, melted, cooled
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2 tablespoons cocoa powder, plus extra to flatten
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1 teaspoon baking powder
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1 egg
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1 teaspoon vanilla extract
Method
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1Preheat oven to 180C /160C fan forced and line 2 baking trays with baking paper. Place the dates in a heatproof bowl and cover with water. Set aside for 2 minutes to soften. Use a fork to coarsely mash
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2Process the oats in a food processor and until chopped. Add the dates, chickpeas, coconut, coconut oil, cocoa powder, baking powder, egg and vanilla. Process to combine. Transfer to a bowl and set aside for 30 minutes to allow to thicken.
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3Roll level tablespoons of the mixture into balls and place on the prepared trays. Dip the tines of a fork in cocoa to prevent sticking, and press into each cookie first one way and then the other (biscuits should be 1cm thick). Keep dipping the fork into cocoa as needed.
Source: taste.com.au
