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Brown Rice Syrup & Gluten-Free, Vegan Chocolate Chickpe


Recipe Description
Vegan Gluten-Free Chocolate Chick blondies

These gluten free bars are dense and full of
nutrition. The chickpeas (aka garbanzo beans) offer
substantial protein and replace the flour normally
found in dessert bars. Once you cut them, these
squares can be individually wrapped and frozen for
later. Make a double batch and freeze half for a
road trip, picnic or upcoming potluck.​
Preparation Steps:
Preheat oven to 350.

Lightly coat an 8-inch baking pan with oil.​
Level of Difficulty:
Easy​
Time Needed:
30 minutes​
Ingredients:
Canola, sunflower or
unrefined coconut oil

15 ounces (1 can)
garbanzo beans,
drained and rinsed

1/2 cup brown rice
syrup

1/2 cup apple sauce

1/4 cup almond or
peanut butter
(crunchy is best)

2 teaspoons vanilla
extract

1/3 cup ground flax
seeds

2 Tablespoons brown
rice flour

1/2 teaspoon baking
powder

1 cup non-dairy
chocolate chips​
Serves:
8 squares​
Directions:
Combine all ingredients, except chocolate chips, in a
food processor. Blend until smooth, scraping the
sides a few times.

Pour the batter into the pan and stir in the
chocolate chips.

Bake for 25 minutes.

Cool to room temperature on the counter, then
refrigerate for at least 30 minutes before slicing into
8 squares.​
 

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Wow, these sound delicious. I am going to have to try this one. I always have tons of chickpeas cooked ( I buy dry and soak). Thank you so much Nikko!!
 
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Mmm...Yummy! Thanks Niko!
 
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Has anyone made these and what was the verdict? Any thoughts on subbing agave nectar for the brown rice syrup, the latter is much thicker and less sweet but maybe a little less of the former?
 
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