Chickpea Protein Bars

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These Chickpea Protein Bars are a super-simple post-workout recovery or endurance performance snack with a 1:4 ratio of protein to carbs without protein powder, but with 11 grams of protein and 9 grams of fiber, and made with wholesome natural ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-protein-bars/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: bars

Calories: 334.3kcal

Author: Carine Claudepierre

Ingredients

1 can Chickpeas (note 1) drained, rinsed (15 oz/400g)
¼ cup Peanut Butter (Unsalted) (note 2)
1 ⅓ cup Rolled Oats (note 3)
⅓ cup Maple Syrup (note 4)
3 teaspoons Vanilla Extract (note 5)
3 tablespoons Flaxmeal (note 6)
⅓ cup Mini Chocolate Chips (note 7)

Chocolate Layer

¼ cup Dark Chocolate
½ teaspoon Coconut Oil (note 8)

US Customary - Metric

Instructions

Drain the can of chickpeas over a sieve, give a quick rinse, and place them in the bowl of the food processor.
Add the peanut butter, oats, maple syrup, vanilla extract, and flaxmeal.
Blend on medium-high speed for 20 seconds. Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula.
Process again for 30-45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. It can take 3-4 times before the dough comes together. It should be sticky, but form a dough that you can press in your hand into a ball.
If too wet, blend in an extra tablespoon flaxmeal, or oats until the consistency is right.
Fold in mini dark chocolate chips, pulse a few times to incorporate.
Transfer the chickpea cookie dough to a piece of parchment paper.
Place another piece of parchment paper on top and press to flatten. I use a jam lid to press the top evenly. Form a rectangle shape.
Peel off the top piece of parchment paper.
In a microwave-safe bowl, add the dark chocolate and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted.
Pour on top of the bar and spread with a spoon.
Slide the bar - using the piece of parchment paper - onto a large plate.
Pop the plate 15 minutes in the freezer or until the chocolate layer is hard, but still easy to cut.
Slice into 7 bars.

Notes

Note 1: You can also swap for cannellini beans or canned butter beans. I haven't tried cooking raw chickpeas for the recipe, but I suppose it works too if you cook, cool, and measure the same amount.

Note 2: You can use almond butter or cashew butter. Or, if nut-free, use tahini or sunflower seed butter.

Note 3: Or quick oats. Feel free to use gluten-free certified oats if needed.

Note 4: Or agave syrup or coconut nectar.

Note 5: Yes, you do need 3 teaspoons of vanilla extract to mask the bean's flavors and create a bar that has the best vanilla flavor!

Note 6: Or ground chia seeds. You do need one or the other to absorb the liquid in the recipe and form a dough that holds into bars.

Note 7: Any mini chocolate chips can be used, dark 70% or semi-sweet.

Note 8: The coconut oil helps melt the chocolate without burning. You can swap for olive oil or avocado oil.

Storage: Store the bars in an airtight container in the fridge for up to 4 days or freeze them for up to 1 month.

Nutrition