Adding beans to your baking is a great way to increase the fibre as well as adding a cholesterol-lowering ingredient to more of your meals.
If you don’t have almond butter, try substituting any other type of nut butter.
1/2 cup (125 mL) pitted Medjool dates
1/4 cup (60 mL) boiling water
1 1/2 cup (350 mL) cooked chickpeas
1/2 tsp (2 mL) sea salt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) chia seeds mixed with 3 Tbsp (15 mL) water
1/2 cup (125 mL) almond butter
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) chopped vegan dark chocolate
Line 8 in (20 cm) square pan with parchment paper, and preheat oven to 350 F (180 C).
Soak dates in boiling water and let sit for at least 15 minutes.
Add dates, their soaking water, and all remaining ingredients, except chocolate, to high-speed blender and purée until smooth. Once smooth, stir in chocolate and spread mixture into prepared pan. Bake for 40 minutes.
Chill bars before slicing. Best served cold.