Chocolate oat cakes
Lentils, canned, rinsed, drained
1 cup(s), (200g)
Sugar-free dark chocolate
60 g, broken into pieces
1 medium, lightly beaten
Reduced fat oil spread
Vanilla bean extract, alcohol free
Dry rolled oats
- Preheat oven to 180°C. Process lentils in a small food processor until they form a paste. Add maple syrup and pulse to combine.
- 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.
- 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.