I’m on a dessert kick recently. I’ll get back to posting some non-dessert recipes again soon! And you may have noticed the lack of posts… life’s been busy. But good. Really good :)))
I made these for my boyfriend’s father (yes, I just dropped the B word! LOL) when I went over for supper this past weekend. I had been meaning to try these for a while, but wasn’t convinced they’d be good… Chickpeas? Really? But OH MY GOODNESS ARE THEY EVER DELICIOUS!
Chickpeas replace flour in this recipe so you get more healthy protein, and less insulin-spiking carbohydrate. I can’t exactly call it “clean” because it does contain sugar, but it’s definitely healthiER than some other dessert options out there! 😉
- 1 can chickpeas, drained & rinsed (garbanzo beans) – 540mL can
- 2 tbsp coconut oil
- 1/2 cup brown sugar (I used 1/2 cup white sugar with 1 tbsp molasses as a sub because I didn’t have any brown sugar!)
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup all natural almond butter (or peanut butter)
- 2 tsp pure vanilla extract
- 2 tbsp Stevia sugar
- 1/4 cup oats
- 1/2 cup semi-sweet chocolate chips (or dark chocolate chips)
- Preheat oven to 350F. Grease an 8’x8′ baking dish (I used coconut oil).
- Combine all ingredients except chocolate chips in food processor until smooth.
- Mix in chocolate chips by hand. Taste the batter. Try not to eat all the batter. (This is the most challenging step! LOL)
- Spread batter into pre-greased baking dish.
- Bake for 20-25 minutes; the center should look a little wet still (you don’t want to overbake these or they’ll dry out!). Allow to set for 20 minutes before eating.