Chickpea Peanut Butter Brownie Bars
Ingredients
- 15 oz. can chickpeas, rinsed and drained
- 1/2 cup natural peanut butter
- 1/2 cup pure maple syrup
- 1/4 cup gluten free flour
- 1/4 cup cacao powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegan chocolate chunks or chips
Preparation
In a food processor, blend all ingredients until completely smooth.
Spray a 9x5 inch loaf pan.
Pour the batter into the pan. The dough will be sticky, so spread it into an even layer.
Top with chocolate chunks.
Bake at 350°F for 25 minutes.
Cool thoroughly in the pan on a wire rack.
Slice into 8 bars.
Store leftovers in the fridge.
Note: There is no need to completely eliminate beans if on a low FODMAP diet; it's about quantity. Canned legumes like chickpeas are better tolerated and low FODMAP at 1/4 cup.
