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Get Started - 100% free to try - join in 30 seconds 1 - 14 oz (398 mL) can chickpeas or lentils, rinsed and drained
1/2 cup (125 mL) nut butter (I used pulverized almonds mixed with coconut oil)
1/3 cup (80 mL) maple syrup
1 Tbsp (15 mL) vanilla extract
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/3 cup cocoa
a bit of water if necessary (if batter is too dry)
1/2 cup (125 mL) chocolate, chopped or chocolate chips, divided
1/4 cup (60 mL) organic unsweetened finely shredded coconut (optional)
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Preheat oven to 350 F (180 C). Line 8 or 9 in (20 or 23 cm) square baking pan with parchment paper.
In food processor, whirl chickpeas or lentils until finely chopped. Add peanut butter, maple syrup, vanilla, sea salt, baking powder, and baking soda. Whirl until smooth. Pulse in half the chocolate. Batter will be very thick.
Scrape into pan and spread out evenly. Sprinkle with coconut, then top with remaining chocolate. Bake until edges are brown and firm, about 20 to 25 minutes.
Cool completely before cutting. Remove from pan and cut into 16 squares. To pack, place in parchment-lined cookie tin or hard-sided container with lid to prevent breakage or squishing.
Makes 16 bars.
See more at http://www.alive.com/recipes/view/1388/peanutty_blondie_bars
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1st Keep
 Bluemuse
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