The whole family will enjoy these nourishing sweet treats while getting their daily dose of vegetables and protein in every bite. They’re also a perfect treat to bake for a friend or a group (e.g, year-end teacher’s gifts!).
1 can chickpeas (15 ounces, drained)
½ c almond butter (I liked Justin’s made right here in Boulder)
½ c pure maple syrup
1 t vanilla
¼ c almond flour
1 t sea salt (divided)
½ t baking powder
¼ t baking soda
½ c cacao chips (70% cacao, I like Enjoy Life)
Preheat oven to 350° and prepare an 8” square ceramic baking dish with cooking spray. Put chickpeas, almond butter and maple syrup in a blender or food processor and blend until smooth. Transfer to a mixing bowl and add almond flour, ½ t salt, baking powder and baking soda. Mix until all ingredients are blended in. Fold in cacao chips. Pour batter into prepared baking dish and bake for 25 minutes. Sprinkle with remaining ½ t of salt and allow to cool completely before cutting. Makes 16 squares.
TIP: If you want to be completely refined-sugar-free, you can substitute chopped walnuts for the cacao chips or just leave them out.