Photo of Chocolate oat cakes by WW

Chocolate oat cakes

4 - 5
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min


Lentils, canned, rinsed, drained

1 cup(s), (200g)

Maple syrup

2 tbs

Sugar-free dark chocolate

60 g, broken into pieces


1 medium, lightly beaten

Plain flour

2½ tbs

Cocoa powder

1 tsp

Reduced fat oil spread

2 tsp

Brown sugar

1 tbs

Vanilla bean extract, alcohol free

1 tsp

Dry rolled oats

40 g


  1. Preheat oven to 180°C. Process lentils in a small food processor until they form a paste. Add maple syrup and pulse to combine.
  2. Transfer lentil mixture to a large microwave-safe bowl. Add chocolate and microwave on High (100%) for 40 seconds, or until chocolate is completely melted. Stir through lentil mixture. Add egg and stir to combine. Fold in flour, cocoa and a pinch of salt. Place 8 WW silicone tart moulds onto a baking tray. Divide mixture evenly among moulds.
  3. In a separate medium bowl, beat oil spread, sugar and vanilla with electric beaters on medium-high speed until light and fluffy. Stir in oats. Evenly spoon oat mixture on top of each lentil base. Use the back of a spoon to press oat mixture gently into lentil base. Bake cakes for 15-20 minutes, until oats are golden brown. Stand for 5 minutes before gently turning out. Serve warm.