High Protein, Gluten Free, Chocolate Chickpea Loaf

So, you fancy some cake....but we all know lots of cake too often = muffin top and sluggishness.

So this is where I thought I'd try make a 'healthier cake'...something which can be enjoyed post-workout with a helping or protein and a good dose of vitamins and healthy fats. This was the result....:

High protein, gluten free, raw chocolate chickpea loaf!

This was my first time making this, and it turned out great! More dense than fluffy - infact its best enjoyed when it's fully cool or after refrigeration in my opinion.

I reckon with modifications here and there it could be improved even further. For example - I didn't use honey/agave syrup, but this could be added next time? Or maybe unsweetened apple sauce. I may even experiement adding protein powder to up the protein intake. Food for thought.

What you will need: (serves 6)

- 20g Fairtrade Organic cacao powder
- 4 whole eggs
- 50g dark brown unrefined cane sugar (could be replaced with alternatives such as agave syrup, honey or unsweetened apple sauce
- 15g coconut flour
- 4 packets stevia
- 1/2 tsp gluten free baking powder
- 1 tsp  vanilla extract
- 1 tbsp olive oil (could be replaced with coconut butter - or other healthy alternatives to add moisture)
- 1 tin chickpeas drained, washed and de-skinned
- 100g begian 72% dark chocolate

Method

1. Preheat your oven to 350 F/ 180 C
2. Line a loaf pan with parchment paper
3. Purree the chickpeas, eggs and vanilla in a blender or grinder
4. In a large bowl bring together oil, cocoa, brown sugar, stevia (or more brown sugar), baking powder, salt and chickpea mixture – stir until smooth 
   
5. Melt chocolate chips in a bowl over a pan with hot water 
   
6. Add to batter and stir until smooth
7. Transfer batter into loaf pan and bake for 45 minutes

Viola!!

Per 1/6th of loaf: 

Fat: 7.2g (mostly healthy fats!)
Carbs: 17.8 g
Protein 10.2g