When we decided to name this recipe I wasn't sure if we should call these bars Blondies but with chocolate chips or Pumpkin Bars or just use a different name. Well, now we've come to a decision that makes it pretty obvious what ingredient goes into these bars. It's chickpeas! Yes! Although you wouldn't actually know that these bars contain mostly chickpeas, that's what makes them not only healthy but also so smooth and soft. And that's exactly how I would describe these bars: healthy, soft, moist, succulent, rich and so on and so on! Seriously, if you're looking for a strong, easy, and atypical treat, I suggest you try them ASAP!
PS: What makes these bars really amazing is the dark chocolate chips, so don't skip them! ;)
Chickpea Chocolate Chip Bars Ingredients
Chickpeas - The chickpeas need to be ready to eat. So they should be soaked overnight and cooked or store-bought ready-to-use.
Pumpkin Seed Puree - This adds more moisture as well as flavor to the bars.
Almond Flour - The almond flour makes these bars super soft, tender and moist.
Almond Butter - We use almond butter as a liquid substitute.
Chocolate Chips - Use dark chocolate chips… and use a lot!!!!
Maple Syrup - Maple syrup is great for a natural sweetness and also works as a liquid.
Baking Soda & Baking Powder and a squeeze of Lemon Juice - Although you don't need much of either, we recommend them as a rising method. Baking soda activates when combined with both an acidic ingredient and a liquid, so we recommend adding a squeeze of lemon to the baking soda and then mixing it in with the rest of the ingredients.
Chickpea Chocolate Chip Bars Tips
Blend everything in a blender - Use a blender or other kitchen utensil to blend/mix the ingredients. The texture should be like a thicker hummus.
Using another sweetener - If you don’t have maple syrup on hand, you could use agave syrup as well. Another option would be to use soaked dates but we have not yet tested that.
Don’t have pumpkin seed puree?! - If you're having trouble finding that, use pumpkin puree.
Let Cool - While I hate waiting for the cake to cool, I really recommend you be patient! It will enhance the flavors so much more!
Ingredients
Easy - 8x8 inch baking pan - 45 minutes 540ml Chickpeas, drained
½ cup Almond Butter
⅓ cup + 2 tbsp Almond Flour
⅓ cup Pumpkin Seed Puree
¼ cup Maple Syrup
2 tbsp Plant-based Milk (we used Almond Milk )
⅓ cup Chocolate Chips + extra on top
½ tsp Baking Powder
½ tsp Baking Soda
*optional: a squeeze of lemon (see notes)
Instructions
Preheat the oven to 350°F and line or grease a 8x8 inch pan.
In a blender, mix all ingredients except baking soda and baking powder until smooth.
Now, add baking soda and baking powder to the mixture and drizzle a few drops of fresh lemon over it, stir gently until properly combined.
Pour in the chocolate chips and gently fold them into the batter.
Then, pour the batter into the pan and bake for 35 minutes.
Let cool for 1 hour!
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