A thick long chocolate bar with a creamy cookie dough center, sound good? What if I told you it was also healthy, full of fiber and protein, didn’t cost a lot to make and actually could be served for dinner? Haha! Well, true! The base ingredient is chick peas, a well-known legume full of fiber and other nutrients. Add in almond flour and nut butters and mood-and-energy boosting dark chocolate and you have a very nutrition snack or even meal. Kind of reminds me of a Three Musketeers bar, anyone remember those? And I present it to you here in two flavors:
creates 8-12 bars
Chocolate Buckwheat Cookie Dough Bar
Vanilla Chocolate Chip Cookie Dough Bar
- 1 15-ounce can Chickpeas, drained and rinsed
- 1/2 cup almond flour
- 1/3 cup cashew butter
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- pinch of salt
- 1 tsp cinnamon
- 3 tbsp cup chocolate chips (I use this brand)
- 1 Silicon Bar Mold (I used this brand)
Remove each bar by bending silicon mold. Set on a rack and prepare the chocolate coating.
Make the chocolate by melting 1 cup of the same dark chocolate chips in the vanilla flavor ingredient list, and 1 tsp coconut oil in a dry pan, sitting in a pan of boiling water. (Of course you can melt any chocolate bar, but I figured it you went ahead and bought these mini chips, you might as well use them for the coating as well. Or, you can use 70% by Ghiradelli, their chocolate bars are vegan according to PETA)
Meanwhile, back to talking about melting that chocolate … Don’t let a single drop of water get into the chocolate. Keep stirring until melted. I don’t think this is officially tempering it, but it came out pretty shiny for me, stirring about 5 minutes. I used two forks to dip each bar and coat, and then let them set on a wire rack at room temperature. So far, we store them at room temperature and eat them that way because the center is soft, however, I imagine they would keep longer in a refrigerator, however the inside will harden up.
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