I over-baked these and they came out very spongy, so that’s on me, but they also did not keep very well.
They were easy to make though and I had all the ingredients on hand so I might try these again and see if the correct bake time helps the texture and longevity.
Notes: I substituted black beans for garbanzo since that’s what I had. I subbed out half the sugar for chocolate syrup to improve the color. I also used cassava flour instead of all-purpose as a GF alternative (cassava is recommended for baked goods that don’t rise).
