Equipment
- 1 food processor
Ingredients
- 2 overripe bananas
- 1 15 oz. can chickpeas
- 1 cup almond flour
- ½ cup chocolate chips
- ¼ cup almond butter (unsalted)
- ¼ cup coconut sugar
- 2 tbsp melted coconut oil
- 1 tsp vanilla
- ½ tsp baking soda
- ½ tsp sea salt
Instructions
- Heat oven to 350 and grease a square pan, 8×8 or 9×9, with coconut oil or something else.
- Drain + rinse the chickpeas. Add everything (besides chocolate chips) to a food processor and blend until creamy + smooth. Remove the blades and fold in the chocolate chips.
- Spread batter evenly into the pan and cook for about 20-25 minutes. Once the edges brown and a knife comes out of the center clean, it’s done.
- It might seem a little underdone, but it will continue to cook a little as it cools and this makes for the perfectly still-slightly-gooey bar.
- Eat immediately! For leftovers, I love to heat up a little butter (or coconut oil) in a pan and sear all sides of the bar for a little treat.