Today we’re sharing this vegan cacao chickpea flapjacks recipe, with vanilla cashew coconut cream, created by the talented Mira Weiner. 

These flapjacks are:

• Quick to make
• Super fluffy and delicious
• High-protein
• Vegan
• Gluten-free

What’s not to love?

Why chickpeas? They’re incredibly versatile for both savoury and sweet dishes and have some great nutritional benefits. Chickpeas are a good source of fibre, protein, iron, zinc, phosphorus, and B vitamins.

They’re also great to help improve digestion, aid weight management, assist gut health, support blood sugar levels, and can protect against chronic illnesses.

Recipe makes 6 flapjacks.

Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients

For the flapjacks:

• 1 + ¾ cup oat flour (gluten-free oats ground into flour)
• ¼ cup chickpea flour
• 1 cup plant-based milk (almond/oat/soy – try refined sugar-free chocolate plant milk for extra indulgence)
• 4 tbsp raw cacao powder
• 1 chia ‘egg’ (1 tbsp ground chia seeds with 3 tbsp filtered water)
• 2 tbsp coconut sugar
• 2 tbsp maple syrup
• 1 tsp baking soda
• 1 tsp apple cider vinegar (with ‘the Mother’)
• A handful of refined sugar-free dark chocolate chips (optional)
• Pinch of cinnamon
• Pinch of pink Himalayan salt

For the cashew coconut cream sauce:

• 1 cup of coconut cream
• ½ cup cashew nuts, soaked overnight or for at least 4 hours
• 3-4 tbsp pure maple syrup
• ½ vanilla pod or ½ tsp pure vanilla extract
• ¼ tsp ground cinnamon
• Pinch of pink Himalayan salt

Method

For the flapjacks:

1. Mix the ground chia seeds and water together in a glass or cub. Allow to mixture to sit for 5-10 minutes.
2. Combine the oat flour, chickpea flour, cacao powder, coconut sugar, cinnamon and salt together in a bowl. Mix well. Add the baking soda and the apple cider vinegar directly on top; it will foam and make the flapjacks fluffy.
3. Mix together and add the maple syrup.
4. Slowly add the plant-based milk until you reach your desired consistency.
5. Fold in the chia ‘egg’ and the dark chocolate chips.
6. Heat a non-stick pan on medium heat.
7. Scoop just over ¼ cup of mixture per flapjack and cook for about 2-3 minutes on each side.
8. You can turn the heat to low depending on your stove’s settings. You want them to heat through and cook evenly.
9. Serve with your favourite toppings.

Note: The flapjacks aren’t very sweet so if you aren’t making the vanilla coconut cream, add a bit more coconut sugar and/or maple syrup to the flapjack mix.

For the cashew coconut cream sauce:

1. Place everything into the blender and blend until smooth.

Best served with sliced bananas and a sprinkle of raw cacao nibs for extra crunch.

If you live in South Africa, get your hands on some Orbs (chocolate covered chickpeas) from Cheaky Co and crush on top for extra indulgence!

Looking for more delicious vegan dessert recipes? Try this Plant-Based Banoffee Pie recipe, Vegan Milktart recipe, or this drool-worthy Vegan Malva Pudding recipe.

Vegan Cacao Chickpea Flapjacks Recipe Notes

Massive thank yous to Mira Weiner for making this recipe available to us. Check out her official website or visit her on Instagram.