Vegan Chickpea Chocolate Chip Bars

Vegan 100% plant-based: no meat, dairy, eggs or honey.

These are the bars we make when we want something sweet that still pulls its weight. The base is a can of chickpeas blended with nut butter and maple syrup, so each square brings plant protein and fiber, and nobody can tell there are beans in it. Our own twist: a generous handful of vegan chocolate chips folded through the batter and pressed on top, so every bite has melty dark chocolate. No eggs, no dairy, no flour.

Ingredients

• 1 can (15 oz) chickpeas, drained, rinsed and patted dry
• 1/2 cup smooth natural peanut butter or almond butter (just nuts and salt)
• 1/3 cup pure maple syrup
• 1 flax egg: 1 tbsp ground golden flaxseed mixed with 3 tbsp water, rested 5 minutes
• 2 tsp vanilla extract
• 1/4 cup oat flour (or 1/3 cup rolled oats, blended)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 2/3 cup vegan dark chocolate chips, divided (check the label for milk fat or milk solids)
• Flaky salt for the top (optional)

Why the flax egg? Ground flaxseed turns gel-like when it sits in water, and that gel binds the batter the way an egg would. It also adds omega-3 ALA and extra fiber. Pre-ground golden flaxseed meal is the easiest option and keeps its mild, nutty flavor in sweet bakes.

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8 x 8 inch pan with parchment paper, leaving some overhang so you can lift the bars out.
2. Stir the ground flaxseed and water together in a small cup and leave it for 5 minutes to thicken.
3. Add the chickpeas, nut butter, maple syrup, flax egg and vanilla to a food processor or high-speed blender. Blend until completely smooth, scraping down the sides once or twice. A smooth batter is the secret to bars that taste like blondies, not beans.
4. Add the oat flour, baking powder, baking soda and salt and pulse until just combined. The batter will be thick, like cookie dough.
5. Fold in about 1/2 cup of the chocolate chips by hand.
6. Spread the batter evenly in the pan with a wet spatula, then press the remaining chocolate chips into the top. Sprinkle with a little flaky salt if you like.
7. Bake for 25 to 30 minutes, until the edges are golden and the center no longer looks wet. A toothpick in the center should come out mostly clean, apart from melted chocolate.
8. Cool completely in the pan, at least 1 hour. The bars firm up as they cool, so do not cut them warm. Lift out with the parchment and slice into 16 squares.

Storage

• Room temperature: airtight, for 1 day.
• Fridge: airtight, for up to 5 days. We like them best cold, when they turn fudgy.
• Freezer: wrap individually and freeze for up to 3 months. Thaw for 15 minutes.

Notes

• Make it nut-free: use sunflower seed butter. It can turn slightly green when baked because of a harmless reaction with the baking soda.
• Make it gluten-free: use oat flour made from certified gluten-free oats.
• Chocolate check: many semi-sweet chips are dairy-free, but some contain milk fat or milk solids. Look for chips labelled vegan or dairy-free.
• Drying the chickpeas matters: extra water makes the bars gummy, so pat them dry with a clean towel before blending.