Okay, these contain chickpeas as well, but there are only so many words one can put in a title! They are tasty, warming treats, which could be consumed as part of breakfast, a snack, or an after-dinner treat. They are naturally balanced, as they contain protein, whole grain, and produce. I even prepared the nutritional analysis so you could see for yourself! Be sure to remove them from the oven at the timer, as they should still be soft to the touch. If not eating them directly from the pan ;), heat a serving for about 10-12 seconds in the microwave.
½ cup chickpeas, rinsed
⅓ cup natural peanut butter
2 bananas, medium, mashed
1 teaspoon vanilla extract
½ cup whole-wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅓ cup mini chocolate morsels
Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, draping it over the sides, for easy removal.
Place the chickpeas in a medium mixing bowl and mash with a masher. Add the peanut butter and mashed bananas and blend using a fork. Add the egg, vanilla, flours, baking soda, and salt. Stir well until a smooth consistency. Add the mini chocolate morsels and stir to combine.
Place the mixture in the prepared baking pan. You can spread a bit with the spoon but will need to use your cleans hands to spread it out evenly.
Bake for 18 minutes and remove from oven. Grab the parchment paper sides to immediately remove from the pan and let cool for about 10-15 minutes. Slice into 16 bars. You can keep the extras in an airtight container in the pantry for 5-6 days, or the freezer for a month. Be sure to heat your serving in the microwave when indulging!
Serving size: 1 bar
Calories: 116; Total fat: 4g; Saturated fat: 1g; Sodium: 153mg; Cholesterol: 39mg; Total carbs: 16g; Fiber: 2g; Sugars: 4g; Protein: 5g
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.