A rich & healthy, dark chocolate & coffee version of socca, a chickpea flour flatbread from the South of France. It is naturally grain-free and vegan, and makes a wonderful dessert, snack, or breakfast!
- 3/4 cup chickpea flour
- 1/3 cup unsweetened cocoa powder
- 2–1/2 tablespoons coconut sugar
- 1/2 teaspoon fine sea salt
- 1–1/4 cups strong brewed coffee (hot, warm or cold)
- 3 tablespoons vegetable oil (I used avocado oil), divided
- 1–1/2 teaspoon vanilla extract
- 2 to 3 tablespoons miniature semisweet chocolate chips
- In a medium bowl, whisk together the chickpea flour, cocoa powder, coconut sugar, and salt until blended. Whisk in the coffee, HALF of the oil, and the vanilla until blended and perfectly smooth (break up any small lumps).
- Cover and let batter stand at room temperature for at least 30 minutes (or refrigerate for up to 24 hours).
- When ready to cook, position oven rack to 6 inches below broiler. Preheat oven to 450F. Place a 9-inch or 10-inch cast iron skillet on the top rack.
- When the oven reaches 450F and the skillet is very hot, add the remaining oil; let heat for 30 seconds, then add the batter. Cook for 4 minutes; open oven and sprinkle socca with chocolate chips. Close oven and cook 3 to 5 minutes minutes longer, until set and the socca is pulling away for the edges of the pan.
- Remove from oven (be careful skillet will be very hot) and cut into wedges. Serve warm.
Storage: Store the cooled socca wedges in an airtight container in the refrigerator for up to 1 week. Rewarm for 15 to 30 seconds in the microwave, or in a hot skillet on the stovetop.
- Category: Dessert
- Serving Size: 1 wedge
- Calories: 124
- Sugar: 6.8 g
- Sodium: 122.6 mg
- Fat: 7.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 13.3 g
- Fiber: 1.6 g
- Protein: 2.8 g
- Cholesterol: 0 mg