Ingredients
Scale
- 1 14 oz. (398 ml) can chickpeas, drained and rinsed*
- 1 medium-size (~100 g) ripe banana
- 1/4 cup (60 ml) maple syrup
- 1 large egg
- 2 Tbsp (32 g) nut butter**
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 6 Tbsp (42 g) almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup (50 g) chocolate chips/chunks, dried fruit, nuts, etc.
Instructions
- Preheat your oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add the first 7 ingredients (chickpeas through cinnamon) to a high-speed blender or food processor in the order listed, and process on high until the chickpeas have fully broken down and the batter becomes smooth and creamy, about 30-60 seconds. Add all the remaining ingredients except for the chocolate chips, and process until smooth. Finally, stir in the chocolate chips by hand, reserving ~2 Tbsp to sprinkle on top.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly before sprinkling on the remaining chocolate chips. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove the bars from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
Notes
* You’ll only be using the beans for this recipe, so make sure to drain the liquid and rinse them well. It’ll come out to about 1 1/2 cups of cooked chickpeas, or 250 g. ** I used a creamy almond butter for it’s mild and slightly sweet taste, but feel free to use whichever nut butter you have on hand.
- Prep Time: 10 mins
- Cook Time: 20 mins