Cooking by Kylie

View Original

High Protein Vegan Chocolate Chip Loaf

Kylie Berman

You'll Never Guess The Secret Ingredient In This Protein Packed Loaf

This recipe is by far one of my absolute favorites to make. Especially because it contains a secret ingredient that you can’t taste. Chickpeas!

I love adding chickpeas to baked goods. It makes the texture super fudgy and delicious. It also adds tons of protein and fiber, and you can’t even taste them. This recipe is perfect for younger kids or anyone who thinks they hate chickpeas.

Not only is it delicious but super easy and simple. Everything just gets added to a blender and that’s it.

For the chickpeas make sure to DRAIN and RINSE them before using. You must drain them because we aren’t using the liquid from the can in this recipe. Rinsing them helps with digestion.

There are a few optional substitutions if your ingredients don’t perfectly match mine. I use almond milk in this recipe, however, any non-dairy milk (cashew, coconut, etc.) will work.

For the coconut sugar, I chose this to keep this recipe refined sugar-free. Any granulated sugar will work. Make sure it is GRANULATED otherwise it will affect the outcome of the recipe.

Maple syrup is my preferred liquid sweetener of choice. Agave will also work.

For the oats rolled or quick oats will work. It doesn’t matter which as we will be blending them into oat flour anyway.

For the coconut oil make sure it is LIQUID. We don’t want to use the hardened kind. If you have that kind, just melt it in the microwave until it becomes a liquid.

Ingredients

  • Chickpeas

  • Almond milk

  • Coconut sugar

  • Coconut oil

  • Maple syrup

  • Baking powder

  • Oats

  • Chocolate chips

Recipe

  • 1 15 ounce can of chickpeas (rinsed and drained)

  • 1/3 cup almond milk

  • 1/3 cup coconut sugar

  • 2 tablespoons liquid coconut oil

  • 3 tablespoons maple syrup

  • 1 ½ teaspoons baking powder

  • ¾ cup oats

  • 1 cup chocolate chips (or however many you want)

Directions

  1. In a blender or food processor add your chickpeas.

  2. Blend until the majority of them are broken down.

  3. Add in the almond milk, coconut sugar, liquid coconut oil, and maple syrup.

  4. Blend until combined and chickpeas are fully blended.

  5. Add in the baking powder and oats.

  6. Blend until a smooth batter forms.

  7. Add in the chocolate chips and mix with a spoon.

  8. Transfer to a lined 9x5 baking pan.

  9. Bake for 30-35 minutes.

Next time you make these, let someone guess the secret ingredients and see if they guess correctly! I'd love to hear how it goes.