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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These chickpea bars are packed with protein, fats, and fiber, and lightly sweetened with maple syrup for a guilt-free treat. Perfect as a snack or a dessert, they’re easy to make and incredibly satisfying. The smooth batter, made with garbanzo beans, almond flour, and oats, bakes into a soft and chewy texture, while the dark chocolate chips on top add a hint of indulgence. Whether you enjoy them after dinner or as a midday pick-me-up,...
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Preheat oven to 350 degrees.
Add garbanzo beans, almond flour, oats, coconut milk, eggs, maple syrup, coconut oil, vanilla extract, salt, baking soda, and baking powder into a blender or food processor and blend until smooth.
Pour the batter into a square pan lined with parchment paper.
Sprinkle dark chocolate chips on top of the batter.
Bake for 45 minutes until the edges are golden and the center is set.
Let cool completely before slicing and serving.
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Use high-quality dark chocolate chips for a richer flavor.
Line the pan with parchment paper to prevent sticking and make cleanup easier.
If you prefer a sweeter bar, increase the maple syrup slightly.
Store leftovers in an airtight container in the fridge for up to a week.
Can I use a different type of flour?
Yes, you can substitute almond flour with another gluten-free flour like coconut flour, but the texture may vary.
Can I make this recipe vegan?
You can replace the eggs with flaxseed meal mixed with water or a commercial egg replacer.
How do I know when the bars are done baking?
The edges should be golden and the center should be set but slightly springy to the touch.
Can I use fresh coconut milk instead of canned?
Yes, fresh coconut milk can be used, but ensure it has a similar consistency to canned coconut milk.
Can I freeze these bars?
Yes, you can freeze the bars in an airtight container for up to 3 months. Thaw in the fridge before serving.
