Description
These are full of good ingredients, like dates, chickpeas/garbanzo beans, oats, and natural sugars. I like to make this flourless dessert for my children because they love them and I'm not worried about them eating unhealthy ingredients.
Ingredients
Scale
- 1 cup dates (pitted)
- 1/2 cup water
- a 15 oz. can chickpeas (drained)
- 1 cup old fashioned oats
- 3/4 tsp Real Salt *
- 1/4 tsp cinnamon
- 1 3/4 cup natural peanut butter * (divided)
- 1/4 cup coconut sugar *
- 1/4 cup clean liquid sweetener like maple syrup * (honey or brown rice syrup *)
- 2 tsp pure vanilla extract
- 2 Tbs coconut oil (melted)
Chocolate topping
- 3/4 cup coconut oil
- 1/2 cup + 2 Tbs cocoa
- 1/3 cup any clean liquid sweetener
- 1 tsp pure vanilla extract
- pinch salt
Instructions
- Combine the dates and water in a small saucepan over medium heat.
- Bring to a simmer and cook 5 minutes, or until the dates soften.
- Drain any excess water and scoop the dates into a food processor fitted with an "s" or chopping blade.
- Add the chickpeas, old-fashioned oats, salt and cinnamon.
- Process about five minutes, or until the mixture starts to look smooth and the oats are evenly mixed in.
- Scrape into a large mixing bowl and stir in the peanut butter, coconut sugar, liquid sweetener, vanilla and coconut oil.
- Line a pan with parchment paper. Use an 8" x 8" or 9" x 9" for thick bars, or a 9" x 13" for thinner bars.
- Press the mixed dough firmly into the pan and freeze 10 minutes. Spread 3/4 cup peanut butter over the dough and return to freezer.
- To make the chocolate topping, melt the coconut oil in a saucepan over low heat.
- As soon as it's mostly melted, remove from heat and stir in the rest of the chocolate topping ingredients.
- Pour the topping over the peanut butter layer and freeze 20 minutes before cutting into bars.
- Store the bars covered in the freezer. They cut easily even when frozen. They keep at least two weeks.
