1 can (15oz) chickpeas, rinsed and drained
1/2 cup al natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan chocolate chips plus 2 tbsp
sea salt for sprinkling
Preheat oven to 350 degrees and spray an 8×8 inch pan with nonstick cooking spray.
In a food processor, add all the ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
Spread batter evenly in prepared pan then sprinkle 2 tbsp of chocolate chips on top. Bake for 20-25 minutes or until toothpick comes out clean and edges are brown. The batter may look under cooked but you don’t want them to dry out.
Cool pan for 20 minutes on wire rack. Sprinkle with sea salt and cut into squares!!!
Serving Size: 1 bar
FatL 6 g
Carbs 12.5 g
Sugar: 6.9 g
Fiber: 1.8 g
Protein: 3.5 g
Recipe found on Ambitious Kitchen. http://www.ambitiouskitchen.com