Corn cakes with cocoa chickpea spread and banana
A sweet cocoa chickpea spread, vegan and rich in plant protein.
Open in the appPer serving
- Calories
- 403 kcal
- Protein
- 13.2 g
- Carbohydrates
- 76.3 g
- Fat
- 8.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Puffed corn cakes3
- Cooked chickpeas80 g
- Unsweetened cocoa powder6 g
- Maple syrup2 teaspoons
- Peanut butter8 g
- Banana80 g
Contains: nuts,
Method
- Drain the cooked chickpeas, rinse them under running water and pat dry, so the cream doesn't taste of the tin.
- Blend the chickpeas with the cocoa, maple syrup, peanut butter and a tablespoon of water for 1–2 minutes, scraping down the sides, until smooth; if it is too thick add another splash of water.
- Peel the banana and slice it into thin rounds.
- Spread the cream over the corn cakes and finish with the banana slices.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.