Preheat the oven to 180°C (160°C fan) and line a square baking tray (roughly 20cm) with parchment paper.
Add the chickpeas, peanut butter, maple syrup, vanilla essence, baking powder and salt to a blender and process until really smooth. Keep going until no lumps remain. Pour into the lined dish and smooth over the top.
Add the jam on top in small spoonful’s and drag a knife through to make swirls. Now top with the mini Jammie Dodgers. Bake for 20-25 minutes until golden and crisp at the edges.
Allow to cool fully before slicing into 9 squares.
Serve with a cup of your favourite Tick Tock tea and enjoy!
