Chocolate Oaty Bites

These are soft, fudgy, and deeply satisfying — the kind of bake that feels nourishing as well as indulgent. The chickpeas create a soft, chewy texture, blending seamlessly into the mixture. With the oats, peanut butter, maple syrup, and dark chocolate, you truly can’t taste them — they simply add body and richness.

Perfect with an afternoon cup of tea or tucked into a lunchbox.

Makes: 12 bites
Oven: 180°C fan

Ingredients

• 6 tbsp olive oil, plus extra for greasing

• 1 × 400g tin chickpeas, drained and rinsed

• 100ml maple syrup

• 2 tbsp smooth peanut butter

• 100g porridge oats, plus extra for sprinkling

• 75g almonds, roughly chopped

• 75g dark chocolate, roughly chopped (70–75% works well)

• A pinch of sea salt

Method

1. Preheat the oven to 180°C fan. Lightly oil a 20 × 20cm brownie tin and line with baking paper.

2. Add the chickpeas, olive oil, maple syrup, peanut butter, oats, and a pinch of sea salt to a food processor. Blitz until smooth.

3. Transfer the mixture to a bowl and fold through the chopped almonds and dark chocolate.

4. Spoon into the prepared tin, pressing the mixture down firmly and into the corners.

5. Scatter a few extra oats over the top.

6. Bake for 25 minutes, or until lightly golden.

7. Leave to cool completely in the tin before slicing into bites.

Make it your own

• Swap the dark chocolate for raisins

• Add a handful of mixed seeds for extra texture

• Try chopped dried apricots for a softer, fruitier bite