Chocolate, Peanut Butter and Chickpea Bars
Calories 270 (30% from fat)
Fat 9 gram
Saturated Fat 3.6 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 235 mg.
Carb. 44 gram
Fiber 5.5 gram
Sugar 13 gram
Sugar Alcohol 10 gram
Protein 9 gram
buttery cooking spray
1 can (15 oz.) low sodium chickpeas (garbanzos), INCLUDE liquid
1/3 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)
1/3 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
2 Tbsp. peanut butter
1 tsp. vanilla extract
8 Tbsp. peanut butter POWDER
(We used PB fit Peanut Butter Powder.)
1 cup whole wheat flour
1 cup Splenda or stevia
1 tsp. baking powder
3/4 cup semi-sweet mini chocolate morsels (mini chocolate chips)
This is a tasty snack when you're low on energy. Lots of fiber, just enough calories to hold you for a couple hours and chocolate chips to satisfy a sweet tooth.
1. Lightly coat an 8 x 8 baking pan with buttery cooking spray. Set pan aside.
2. Preheat oven to 350 degrees Fahrenheit.
3. Put the next five ingredients, chickpeas, sugar-free syrup, sugar-free honey, peanut butter and vanilla extract, in a food processor. Process until thoroughly combined.
4. In a mixing bowl, stir together the next four ingredients, peanut butter powder, flour, Splenda, and baking powder.
5. Slowly add the dry ingredients into the wet ingredients, and continue processing until combined.
6. Remove the dough and fold in the chocolate chips.
7. Spread the dough into the pan and bake in the center of the oven for 45 to 55 minutes, until cracks are across the top, it's brown and firm.
8. Remove from the oven and let cool for 10 minutes. Slice into 9 bars. Refrigerate what you don't eat, and they will stay good for five days—freeze bars for long-term storage.
Yield: 9 Servings
You can freeze individual bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers or bags.
Microwave each bar for approximately 45 seconds to 1 minute. Put a damp towel over the bar when re-heating to keep it moist.