Peanut Butter Chickpea Buns

Ingredients

• 1 x 400g tin chickpeas, drained and rinsed
• 125g SuperValu Smooth Peanut Butter
• 90ml honey
• 4 tbsp milk
• 2 tsp vanilla extract
• 60g dark chocolate, chopped
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp salt

To Finish (Optional)

• A handful of pumpkin seeds or chopped peanuts

Method

1. Preheat the oven to 180°C or 160°C fan. Line a muffin tray with cases or lightly grease it.
2. Blend the chickpeas, peanut butter, honey, milk, vanilla extract, salt, baking powder and bicarbonate of soda until completely smooth. Scrape down the sides as needed to ensure no lumps remain.
3. Stir in most of the dark chocolate by hand, reserving a little for the tops.
4. Spoon the mixture into the prepared muffin tray, filling each case about three-quarters full. Scatter over the remaining chocolate and the pumpkin seeds or chopped peanuts.
5. Bake for approximately 20 minutes, until risen and just firm to the touch.
6. Leave to cool in the tray for a few minutes, then transfer to a wire rack. The muffins will firm up as they cool.

Tip: These are best enjoyed fresh, but they will keep for a few days in an airtight container. They also freeze well, making them ideal for preparing ahead.