Chickpeas and Tahini are not just for Hummus bi Tahini you know. Say hello to these delicious sweet treats, Chewy Chickpea Bars, made from whole cooked chickpeas (not chickpea flour), tahini, almond butter and maple syrup, but there are endless variations on the recipe.
These here are made with unsweetened dark chocolate chunks and ground walnuts, but you can also add cocoa powder and turn them into brownies. If chocolate is not your thing, just leave out the chocolate chunks. They are moist, chewy and unbelievably nutritious.
They are 100% gluten-free and flourless, refined sugar-free and completely vegan. They are generally macrobiotic friendly, unless you’re on a strict healing diet and your specific condition doesn’t allow some of the ingredients, so if you’re not sure, check with your macrobiotic counselor.
Chewy Chickpea Bars
- 2 C Cooked Chickpeas (rinsed thoroughly to eliminate the strong bean flavour)
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Vanilla Bean Scrapings
- 3 Tbsp Natural Almond Butter
- 3 Tbsp Tahini
- 3 Tbsp Pure Maple Syrup
- 3 Tbsp Unsweetened Rice Milk
- 1/4 C Crushed Walnuts
- 1/4 C Dark Chocolate Chunks, Unsweetened
- Whiz all ingredients together in a food processor until well combined and creamy. The batter should be a bit less dense than a cookie batter, but not runny.
- Pour batter into a parchment paper lined oven safe dish and bake for about 25-30 minutes on 180 C.
- Remove from oven and let cool for about 1 hour before slicing. Note: They will seem a bit undercooked when you take them out of the oven but they just need time to set, 25-30minutes is more than enough baking time, any longer and they might dry out or harden too much once cooled. If you know you’re oven to be particularly powerful, try baking for less, about 20-25 minutes
- If you’re using canned chickpeas, a 250 g can of chickpeas should do the trick. Just measure out 2 x 250ml measuring cup to be sure.
- Since I don’t consume sugar at all and only sweeten with malt, fresh fruit and maple syrup, 3 tablespoons of maple syrup is more than enough for my palette. If however you like things on the sweeter side, you can add up to 1/4 cup of maple syrup (an extra tablespoon) but at that point you should hold back on the rice milk by a tablespoon.
- You can substitute the rice milk with any non-dairy milk such as almond milk or soy milk if you prefer. But I like the lightness of rice milk.