Makes 8 | Prep: 20 minutes | Cook: 20 minutes

4-5 PersonalPoints range per cake




  • 1 cup (200g) rinsed and drained canned lentils
  • 2 tbs maple syrup 
  • 60g no added sugar dark chocolate, broken into pieces 
  • 1 egg, lightly beaten 
  • 2½ tbs flour 
  • 1 tsp cocoa powder 
  • 2 tsp reduced-fat oil spread
  • 1 tbs brown sugar 
  • 1 tsp vanilla extract 
  • 40g rolled oats


  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.