Ingredients
15.5 ounce can of chickpeas, drained
1/2 cup natural sunflower butter
1/3 cup pure maple syrup
1 tsp vanilla extract
3/4 cup rolled oats (certified gluten-free if necessary)
1 scoop vanilla protein powder (plant-based if desired, approximately 1/3 cup to a scant 1/2 cup)
1/4 tsp salt
1/2 cup dark chocolate chips (dairy-free if desired)
1/4 cup unsweetened shredded coconut
Instructions
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Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
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In a food processor or blender, blend the drained chickpeas, sunflower butter, maple syrup, and vanilla extract until smooth.
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In a large mixing bowl, combine the rolled oats, vanilla protein powder, salt, and shredded coconut. Stir well to mix.
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Add the blended chickpea mixture into the dry ingredients and mix until fully combined.
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Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
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Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
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Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
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Let the bars cool completely in the pan before cutting them into squares or rectangles.
Notes
You can add chopped nuts like almonds or walnuts or seeds like chia or flaxseeds for extra texture and nutrition.
To make the bars more decadent, add more chocolate chips or drizzle melted dark chocolate over the top after baking.
If you prefer a sweeter treat, increase the amount of maple syrup or add a few drops of stevia.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
