This dessert packs a punch! Chickpeas replace flour, making this a gluten-free option. They’re also a flavour carrier—letting the peanut and coconut flavours shine through while keeping the bars moist.
1 – 14 oz (398 mL) can chickpeas or lentils, rinsed and drained
1/2 cup (125 mL) all-natural crunchy peanut butter
1/3 cup (80 mL) maple syrup
1 Tbsp (15 mL) vanilla extract
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 cup (125 mL) vegan dark chocolate, chopped or chocolate chips, divided
1/4 cup (60 mL) organic unsweetened finely shredded coconut
Preheat oven to 350 F (180 C). Line 8 or 9 in (20 or 23 cm) square baking pan with parchment paper.
In food processor, whirl chickpeas or lentils until finely chopped. Add peanut butter, maple syrup, vanilla, sea salt, baking powder, and baking soda. Whirl until smooth. Pulse in half the chocolate. Batter will be very thick.
Scrape into pan and spread out evenly. Sprinkle with coconut, then top with remaining chocolate. Bake until edges are brown and firm, about 20 to 25 minutes.
Cool completely before cutting. Remove from pan and cut into 16 squares. To pack, place in parchment-lined cookie tin or hard-sided container with lid to prevent breakage or squishing.
Makes 16 bars.
Each bar contains: 151 calories; 4 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 18 g total carbohydrates (10 g sugars, 2 g fibre); 129 mg sodium
source: “Splendour in the Grass“, alive #381, July 2014
