1/2 cup natural peanut butter (should be made of just peanuts and maybe a dash of salt)

1/4 cup maple syrup

1 1/2 teaspoons of vanilla essence

1 1/2 teaspoon baking powder

1/2 cup cacao nibs

And the 'secret' ingredient...

1 can of chickpeas, rinsed and patted dry


  1. Preheat oven to 180 degrees

  2. Add all ingredients, except the cacao nibs, to a food processor and blend until smooth

  3. Stir in the cacao nibs

  4. Roll mixture into 3-4cm balls and place on a lined baking tray

  5. Press down gently to flatten the balls into a biscuit shape 2cm thick

  6. Bake for 15 minutes, or until the biscuits brown slightly

  7. Enjoy!


The mixture will not look like traditional biscuit dough. It will be quite sticky, and I find it helps to wet your hands before rolling into balls as it prevents the mixture from sticking to your hands.

The biscuits can be kept in a container on a bench or in the fridge for up to 7 days.