Spurred on by a jar of really good peanut butter, I was inspired to include one of the best food love affairs of all time—peanut butter and chocolate—in a healthy vegan bar you can feel really good about enjoying. You’ll never guess that this moist bar has a whole can of chickpeas in it; even the liquid (aquafaba) is used to replace eggs in this bar.
Yields 16 bars
- 1 15.5-ounce can chickpeas, drained (reserved liquid)
- 1/3 cup peanut butter, creamy
- 2 tablespoons peanut oil (or vegetable oil)
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup flour (white whole wheat, or may use gluten-free flour blend)
- 1 teaspoon baking powder
- ½ cup chopped peanuts
- ¾ cup dairy-free dark chocolate chips
- Preheat oven to 350 F.
- Drain chickpeas, reserving liquid. Place reserved chickpea liquid in a kitchen mixer bowl (or use an electric mixer) and whip until thick and foamy. Set aside.
- Place chickpeas, peanut butter, peanut oil, maple syrup, and vanilla in the container of a food processer. Process until smooth—about 3 minutes.
- Remove chickpea mixture from food processor and add to bowl with whipped chickpea liquid. Add flour and baking powder. Gently fold into the whipped chickpea liquid with a rubber spatula (so as not to break the emulsion) until smooth. Do not overmix. Fold in peanuts and chocolate chips.
- Spray a 9 X 9-inch baking dish with nonstick cooking spray. Pour batter into pan and bake in the center of the oven for about 1 hour, until golden brown and firm.
- Remove from oven and let cool for about 15 minutes. Do not slice while warm, as the bars will crumble. When cool, slice into 16 bars.
*To learn more about making aquafaba, visit here: http://sharonpalmer.com/2016-01-21-how-to-make-aquafaba/ . *This recipe makes very moist, dense bars. Refrigerate leftovers. *Nutrition information per serving: 200 calories, 11.5 grams total fat, 4 grams saturated fat, 0 milligrams cholesterol, 122 milligrams sodium, 24 grams carbohydrate, 4 grams fiber, 8.5 grams sugar, 5 grams protein
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