CHICKPEA PROTEIN BARS
CHICKPEA PROTEIN BARS
Keywords: bake snack gluten-free vegan
Ingredients
- 19 ounce can of chickpeas beans, drained and rinsed
- 1 cup natural peanut butter (or use any nut butter of choice or sesame seed butter for nut allergies)
- 2 cups figs and/or dates (pre-soak them for an hour in water, then drain)
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 ½ cups rolled oats
- 1 cup protein powder (optional: use any protein powder of choice or an additional ¾ cup ground oatmeal)
- 1 cup chocolate chips (optional)
Instructions
In a food processor, combine the chickpeas, peanut butter, figs, vanilla extract, salt and protein powder, until smooth.
If you do not have a food processor, use your blender. Blend only one ingredient at a time (chickpeas and figs/dates); adding a bit of water. It can be a little chunky.
Add in the oats and chocolate chips; pulse in gradually just to distribute evenly throughout the mixture, until it becomes a thick dough. Add in more oats if the batter is too runny.
Oil a 13×9 pan and press mixture into it.
Bake at 350 degrees for 15-18 minutes.
Allow them to cool, and then cut into bars. Wrap each individual bar in a layer of wax paper and then saran wrap. Then place all of the wrapped bars into a large ziplock bag, for convenient storage in the fridge/freezer.
Refrigerate for up to five days, or freeze them for up to two month.