Peanut Butter Chocolate Chickpea Bars (Vegan)

Sharon Palmer

Make an amazing, healthy, plant-based blondie-style bar with an entire can of chickpeas (even the liquid in aquafaba is used to replace eggs), along with peanut butter (the main source of fat in these gooey bars), maple syrup (the sweetener), flour, peanuts, and dark chocolate. These vegan Peanut Butter Chocolate Chickpea Bars honor one of the best food love affairs of all time—peanut butter and chocolate. And best of all, the ingredients come together in a healthy vegan bar, low on sugar and refined oils, and packed with plant power. In fact, these 7-ingredient (not including pantry staples) bars are healthy enough you can include them as a treat you can feel really good about.

Step-By-Step Guide:

Drain liquid from 1 15-ounce can of chickpeas and reserve.
Place chickpeas and 1/3 cup peanut butter to the container of a blender or food processor.
Add vegetable oil, maple syrup, and vanilla extract and process until smooth—about 3 minutes.
Place reserved chickpea liquid in a standing electric mixer bowl (or a mixing bowl with handheld mixer) and whip until peaks form.
Gently fold in chickpea mixture, flour, and baking powder, being careful not to break emulsion. Fold in peanuts and chocolate chips gently—just until combined.
Spread batter into a 9 x 9-inch baking dish sprayed with nonstick cooking spray.
Bake at 350 F for about 55-60 minutes, until firm. Let cool and then slice into 16 servings.


Peanut Butter Chocolate Chickpea Bars (Vegan)

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 16 bars 1x
  • Diet: Vegan


You’ll never guess that these moist Peanut Butter Chocolate Chickpea Bars have a whole can of chickpeas in them! These are the perfect vegan dessert.



Garnish (optional):

  • Chopped peanuts
  • Dark chocolate chips or chunks



  1. Preheat oven to 350 F.
  2. 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.
  3. Place chickpeas, peanut butter, peanut oil, maple syrup, and vanilla in the container of a food processor. Process until smooth—about 3 minutes.
  4. 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.
  5. 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.
  6. 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 my blog here. This recipe makes very moist, dense bars. Refrigerate leftovers.

  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 9 g
  • Sodium: 122 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: vegan chickpea bars, vegan dessert, easy vegan dessert

For other plant-based treats, try my favorite recipes:

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