I know what you are thinking…chickpeas as a dessert??? No I haven’t gone completely crazy..but yes, these bars are a perfect dessert that is gluten free, refined sugar free (except for in the chocolate chips), butter free and absolutely DELICIOUS!
I first tried this recipe as a chocolate chip cookie, which created a fantastic alternative to traditional peanut butter chocolate chip cookies, but the addition of unsweetened coconut in a bar formation took this dessert to the next level. I love peanut butter/chocolate combinations, but most of the time, natural peanut butter is not recommended for baking..but this recipe uses ALL NATURAL peanut butter (I used chunky with no salt added!).
Chickpea Peanut Butter Chocolate Chip Coconut Bars
2013-10-17 18:49:20
Yields 12
1 can of chickpeas (well-rinsed and patted dry with a paper towel)
2 tsp vanilla extract
1/2 cup (heaping) natural peanut butter
1/4 cup honey (I used raw honey)
1 tsp baking powder
1 pinch of salt (only if your peanut butter does not contain salt)
1/2 cup chocolate chips
1/2 cup unsweetened shredded coconut
1. Preheat oven to 350
2. Once chickpeas are rinsed and dried, add into food processor fitted with blade attachment
3. Add in all other ingredients except for chocolate chips and coconut
4. Blend until a smooth consistency is formed ( you may have to scrape down the sides a few time to incorporate all the ingredients.)
5. Line a square brownie pan with parchment paper
6. Take out half of the dough and pat it into a thin layer along the entire bottom of the pan
7. Coat base with a layer a chocolate chips and then a layer of coconut on top of the chocolate chips
8. Use the remaining batter to form a top layer, trying to seal the chocolate chips and coconut so that they don't leak out. Pinch the dough on the edges to ensure adequate seal
9. Bake for 10-12 mins
10. Allow to cool and then cut into desired sized bars
By The Prepped Chef
The Prepped Chef https://www.pmaapestworld.com/
This recipe is quick and easy as long as you have a food processor. No stand mixer needed for this recipe..simply add in all the ingredients, except for the chocolate chips and coconut and blend it together to make a sticky dough that creates the basis for the bar.
If you enjoy having a little something sweet, but don’t want to over indulge with sugar and butter…or if you are gluten free, try this recipe…you will be happy that you did!!
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About Sheena
There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
What size (how many ml) of garbanzo bean can should be used? We have cans ranging from 250ml to 1L here.
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