Disclaimer: Ok, these aren't completely raw because the chickpeas in this recipe were cooked, but everything else gives it the thumbs up!
I recently cooked a massive batch of chickpeas, which means I currently have a ton sitting in my freezer just calling me to use them to make goodies. I am currently loving using chickpeas in baking because they are such an amazing source of protein. They also add such an incredible creaminess to any recipe, and really, who doesn't love a protein packed creaminess that is void of dairy? I know I do!
When I decided to give these protein bars I try, I was tightly crossing my fingers and saying a little pray in the hopes they would turn out and my kids would like them. Just imagine me handing them the bar and watching ever so intensely with my hands on my face while breaking a sweat, silently praying they are gonna love them. Ya, I do that with new recipes. Then... I took a huge sigh of relief when they asked for a second one. I couldn't give it to them fast enough, puma style.
Here's the other awesome part to this recipe. These bars are SO packed with protein and nutrients that they didn't ask for thirds. Why? Because they were satisfied and full. That's probably the best part.
A few tricks I used in this recipe include:
- I used cacao nibs instead of chocolate chips. Cacao nibs are chocolate in the raw form and have no sugar added. When added to a sweetened recipe, the sweet taste of chocolate comes out and it surprisingly delicious.
- I added a health dose of medicinal mushroom to add an extra kick of nutrients. Learn more about the amazing health benefits of these bad boys click here.
- I used a straight up pumpkin protein powder, however, if you already have something amazing at home that you love, feel free to swap that one in.
These bars would also be perfect for a quick breakfast or a snack after a workout... we need our protein and energy too!
- 1.5 cups cooked chickpeas OR 15oz can chickpeas, drained and rinsed
- 1/2 cup medjool dates, ptted
- 1/4 cup nut or seed butter of your choice. I used a combination of both nut and seed butters
- 1/4 cup pumpkin protein powder. I used this one.
- 2 tbsp raw cacao nibs
- 1 tbsp 5 Mushroom powder.
- 1 tsp vanilla extract
- Place all the ingredients into a food processor and blend until smooth.
- This batter is really sticky, so you may need to stop your machine to scrap down the sides and move the batter around so that all the ingredients get fully blended.
- Line an 8x8 baking pan with parchment paper and scoop out the batter into the pan.
- Press down with fingers to evenly distribute the batter. Again, this is a sticky process!
- Place in the freezer for for 2 hours as it will need to set. When ready, cut and serve. Keep in the freezer.
What are you favourite recipes using chickpeas? Here's a few more of mine!
- Nutty Pumpkin Blondies Drizzled in Chocolate
- Zucchini Chickpea Wraps
- Artichoke Hummus
- Vegan Chickpea Cauliflower Quiche
- Chickpea Quinoa Pilaf
- Egg Free Bacon Scramble
Feel free to share your favourite chickpea recipes below in the comments. And always feel free to share this recipe with someone you think would love it.