Description
Rich, comforting and velvety, these chocolate cake bars are packed with nourishing ingredients. But that’s not the icing on this cake. These flourless, PB-laced cake bars are made with chickpeas, and ready in under 30 minutes.
Ingredients
Units
Scale
- 1 (15oz/425g) can chickpeas, rinsed and drained
- 1/3 cup peanut butter (100% peanuts)
- 1/3 cup maple syrup
- 3 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tsp vanilla
- 1 egg
- 1/3 cup dark chocolate chips + 2 tbsp for the top
- Coarse salt
Instructions
- Preheat the oven at 350℉/180℃.
- Line a 8in x 8in (20cm x 20cm) tin with parchment paper.
- Add the chickpeas, peanut butter, maple syrup, baking soda, baking powder, cinnamon, vanilla, egg and salt to a food processor container or a high-powered blender. Pulse 5-10 times to break down the chickpeas, and then process on high until smooth.
- Gently mix the dark chocolate chips into the batter with a spatula.
- Pour the the batter into the lined baking tin. Spread the batter with spatula so you have one even layer covering the bottom of the tin.
- Sprinkle the batter with the remaining chocolate chips and a pinch of coarse salt.
- Insert the tin into the oven, and bake for 20-25 minutes until the batter no longer jiggles. Allow to cool, and slice into squares.
Notes
For a fudgier bar, omit the egg!
Nutrition
- Serving Size: 1 square