Prep time: 

Cook time: 

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Serves: 8-12 slices (depending how you cut it)

  • 1 19 ounce can chickpeas*, rinsed and drained
  • 1/2 cup unsweetened almond butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/3 cup dairy-free chocolate chips (I used Enjoy Life)
  • Optional: 2 T rainbow sprinkles


  1. Preheat oven to 350 degrees F.
  2. Spray a 10 inch cast-iron skillet or a circular pan with coconut oil.
  3. In a food processor (or blender) combine chickpeas and almond butter.
  4. Add in egg and egg yolk and process until they all come together and all chickpeas are broken up.
  5. Add in coconut sugar, vanilla and baking soda and process until well combined.
  6. Stir in chocolate chips and rainbow sprinkles, reserving some to sprinkle on top.
  7. Add batter to skillet or pan and top with a few chocolate chips in sprinkles.
  8. Bake for 20 minutes.
  9. Allow to cool for 20 minutes before slicing and removing from pan.
  10. Will keep for up to 2-3 days in an airtight container on the counter.

Credits : The Healthy Maven.

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