Chickpea Cranberry Chocolate Nut Bars
| Number of portions: 8 | Prep time: 15 minutes | Total time: 40 minutes |
Contributed by Louise Lacanilao RD
Ingredients
- 1 can (14 oz/398 mL) no sodium added chickpeas, drained and rinsed
- 2 large eggs
- ½ cup natural peanut butter or nut free alternative
- ¼ cup hemp seeds
- ¼ cup (60 mL) honey
- ¼ cup chocolate chips
- ¼ cup dried cranberries
- 1 tsp (5 mL) canola oil
Directions
- Preheat oven to 350°F (175°C).
- Place drained chickpeas in a food processor and blend until a smooth paste is formed.
- Mix together eggs, peanut butter, hemp seeds, and honey in a medium bowl.
- Mix in chickpea paste.
- Fold in the chocolate chips and cranberries.
- Grease an 8 x 8-inch (1.4 L) baking dish with oil and spread the mixture into dish.
- Bake for 25 minutes.
- Leave in the pan to completely cool and firm up before slicing into 8 bars.
- Bars can be stored for up to 2 days on the counter, 1 week in the fridge, or 3 months in the freezer.
| Nutrient | Per portion |
| Calories | 280 kcal |
| Protein | 11 g |
| Carbohydrates | 31 g |
| Fat | 14 g |
| Fibre | 4 g |
| Sodium | 84 mg |