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Chickpea Protein Bars Recipe

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★★★★★

4.7 from 103 reviews

These Chickpea Protein Bars are a healthy, delicious, and easy-to-make snack packed with plant-based protein and natural sweetness. Made from chickpeas, oats, peanut butter, and a touch of maple syrup, these bars offer a perfect balance of nutrition and flavor. With mini chocolate chips folded in and a rich dark chocolate topping, they satisfy your sweet tooth while keeping things wholesome and gluten-free.

Ingredients

Scale

Main Ingredients

  • 1 can Chickpeas, drained and rinsed (15 oz / 400g)
  • 1/4 cup Peanut Butter (Unsalted)
  • 1 1/3 cup Rolled Oats
  • 1/3 cup Maple Syrup
  • 3 teaspoons Vanilla Extract
  • 3 tablespoons Flaxmeal
  • 1/3 cup Mini Chocolate Chips

Chocolate Topping

  • 1/4 cup Dark Chocolate
  • 1/2 teaspoon Coconut Oil

Instructions

  1. Prepare Chickpeas: Drain the can of chickpeas using a sieve, give them a quick rinse under cold water, then place them in the bowl of a food processor.
  2. Initial Blend: Pulse the chickpeas briefly to start breaking them down.
  3. Add Wet and Dry Ingredients: Add peanut butter, rolled oats, maple syrup, vanilla extract, and flaxmeal to the food processor.
  4. Scrape Down Sides: Stop the food processor and scrape the sides and bottom with a spatula to ensure even blending.
  5. Blend Thoroughly: Blend on medium-high speed for 20 seconds, then scrape again as needed to help combine the mixture.
  6. Process to Form Dough: Continue processing in 30 to 45-second bursts, scraping down between each, until the dough becomes smooth, sticky, and easily forms a ball when pressed in your hand. This may take 3-4 cycles.
  7. Adjust Consistency: If the dough is too wet, add an additional tablespoon of flaxmeal or oats and blend again until the dough reaches the desired sticky but moldable consistency.
  8. Incorporate Chocolate Chips: Fold in the mini dark chocolate chips gently by pulsing a few times to mix without breaking them apart.
  9. Shape the Dough: Transfer the dough onto a sheet of parchment paper. Place another parchment sheet on top and press down using a jam lid or flat object to evenly flatten and form a rectangular shape.
  10. Remove Top Parchment: Peel off the top parchment paper carefully, leaving the dough rectangle on the bottom sheet.
  11. Melt Chocolate Topping: In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
  12. Apply Chocolate Layer: Pour the melted chocolate over the flattened dough and spread evenly with a spoon.
  13. Freeze to Set: Using the parchment paper, transfer the bar onto a large plate. Place the plate in the freezer for at least 15 minutes or until the chocolate topping is firm but still easy to cut.
  14. Slice and Serve: Remove from freezer and slice into 7 bars. Enjoy immediately or store in an airtight container for later.

Notes

  • Using canned chickpeas makes this recipe quick and convenient, but be sure to rinse well to reduce sodium.
  • If you prefer a sweeter bar, you can slightly increase the maple syrup amount, but be mindful of consistency.
  • Flaxmeal acts as a binder and adds fiber; you can substitute with chia seeds if needed.
  • The chocolate topping can be omitted for a nutty, simpler version.
  • Store bars in an airtight container in the refrigerator to keep fresh for up to one week.
  • These bars are great for meal prep and make a filling protein snack or breakfast on the go.

Keywords: chickpea protein bars, healthy snack, gluten free bars, vegan protein bars, no bake bars, peanut butter bars, chocolate chip protein bars

Find it online: https://www.sanacooks.com/chickpea-protein-bars-recipe/