Makes 16 bars
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 (400 g) 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
1/2 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 baking paper.
In food processor, whirl chickpeas or lentils until finely chopped. Add peanut butter, maple syrup, vanilla, sea salt and baking powder. 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 baking paper-lined biscuit tin or hard-sided container with lid to prevent breakage or squishing.
Each bar contains: 632 kilojoules; 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 Australia #22, Summer 2014