For a printable version of this recipe, click here
Chickpea Blondie Bars
We are a household that loves sweets and baked goods. It is what it is. This snack hits for all of those who are trying to appease the sweet tooth, but are still trying to get their protein in too. What’s the secret ingredient in these blondie bars? A whole can of chickpeas! AND because I never like to turn down an opportunity to weave herbal medicine into the day, I also added in lion’s mane and ashwagandha root. Did anyone ask me why the brownies tasted like beans? No, absolutely not. They just ate them
Why Lions Mane?
brain health: improving memory and mood
heart health: improves fat metabolism and prevents cholesterol oxidation
immune system health: boosts the immune system, helps with wound healing and anti-inflammatory
Why Ashwagandha Root?
brain health: helps with stress, anxiety and insomnia by normalize cortisol levels and improves memory
heart health: helps manage cholesterol levels
immune system health: reduces inflammation
Why Chickpeas/Garbanzo Beans?
plant-based protein, packed with fiber. But fairly neutral tasting and blends easily
Enjoy!
Ingredients
250 g cooked (canned) chickpeas, rinsed and drained
120 g peanut butter or tahini, or a 50/50 split like I did
90 ml maple syrup or honey
1 tsp baking powder
1 heaping tsp each: lions mane and ashwagandha root
Pinch of salt
2-3 Tbsp milk
60 g dark chocolate chips
40 g dried cherries
Preparation
Prepare the equipment: Heat the oven to 390 F (about 200 C). Line a Square or round cake tin with parchment paper
Blend Ingredients: Add all of the ingredients, except the milk, chocolate and cherries, to the blender. Blend the ingredients drizzling the milk in until a desired cake batter consistency is reached.
Stir in remaining ingredients: Add the chocolate and cherries, and mix until spread throughout.
Bake: Bake 15-18 minutes
For a printable version of this recipe, click here
