coconut bars. it’s whats for dinner.

June 2, 2011
Remember way back when- that whole black bean brownie moment in which I declared them to be the best brownie my lips had ever touched?   Well, I had a very similar experience last night when I decided to make my previous meal into a dessert.  Yes, that sounds crazy.  (And it sort of is.)  I was thinking about my amazing dinner last night and decided that if I love chickpeas made into falafel so much, why wouldn't I love a sweet version?   And, surely, if I can make black bean brownies and black bean cake taste so darn good, I can make a chickpea version taste just as good, if not better.
And guess what?  Hellooooo heavenly dessert.  Attention veganistas, gluten-free-friends and all other people who put tasty things in their mouths: You will love these things.  In fact, you’ll love them so much that you’ll stand over the hot pan and shovel it in by the spoonful.  
... or you'll just use the knife you used to cut the squares, for convenience-sake.

Even more, you’ll eat so much of it, you won’t even be hungry for dinner.  And then, you too may have the pleasure of saying, “Coconut bars.  It’s what’s for dinner.”

Coconut Bars
vegan, gluten-free
1 can (1 ½ cups) chickpeas, drained and rinsed
¾ cup brown sugar
2 teaspoons vanilla extract
1 tablespoon almond (or soy) milk
¼ cup ground flax seeds
¼ cup smooth, natural peanut butter
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsweetened shredded coconut (I was extra generous!)
  1.  Preheat oven to 350 degrees.  Line an 8X8” baking pan with tin foil; Set aside.  
  2. Place chickpeas, vanilla and peanut butter in blender and pulse until smooth.   
  3. In a bowl, add the sugar, ground flax seeds, baking powder, baking soda, salt and shredded coconut.  Sift together until well-blended.  
  4. Add the chickpea mixture to the dry ingredients and mix until well incorporated.  
  5. Pour batter into prepared baking dish.  
  6. Sprinkle a pinch or two of shredded coconut on top.  
  7. Bake for approximately 30 minutes or until edges begin to brown.  
  8. Remove from oven and let cool in the pan for 10 minutes.  Lift using the sides of the foil and place on a rack to cool completely. 

16 comments:

Apron Appeal said...

This is filled with a whole bunch of stuff I can't eat but I have a friend who asked me to start experimenting with beans in baked goods. For her I will.

Jenné @ Sweet Potato Soul said...

These look delicious. So gooey and rich! And I love that they're vegan :)

Jess said...

@Apron Appeal: What a great friend you are! :) I'm sure you'll get friend-of-the-year for it!

@Jenne @ Sweet Potato Soul: Thanks! Totally gooey, and like I said, even better hot from the baking dish! :) I need to add some to my coconut ice cream- now THAT would be amazing!!

Donna said...

I think I just cried a little...these just look SOOOO GOOD! Being a coconut psycho-fan, I am in LOVE!

Jess said...

Thanks Donna! Totally good and even better, GOOD FOR YOU! :) Minus the sugar... but, hey! Mostly good!

sophiesfoodiefiles said...

MMMMMMMM,...Your coconut bars were divine, tasty & apart too! :)

I really love your tasty blog a lot! Keep up the excellent work!

Many greetings from a recent gf foodie from Brussels, Belgium!

Jess said...

I'm SO glad they turned out well! :) Thanks so much for sharing! (And welcome all the way from Belgium!)

sherry said...

These look divine. Do you soak the shredded coconut before using in the recipe?

sherry said...

These look divine. Do you soak the shredded coconut before using in the recipe?

Nicole and/or Nicky and/or Nick said...

Holy Jess ! Just whipped up my first batch and they're not even in the oven yet - I have licked the bowl and the spatula CLEAN. I, too, am a coconut freak in the process of a hypoallergenic diet/ food challenge diet, and wheat and dairy are on the "no fly" list for me. I switched up a little, based on what I had on hand - subbed out 1 tsp. vanilla for almond extract, used closer to a half cup of sweetened coconut and reduced sugar by 1/4 c., and used whole chia seeds instead of ground flax. Now that they are baking, it smells amazing in my kitchen. I'll keep you posted on the finished bars. Thank you, thank you, thank you!

Nicole and/or Nicky and/or Nick said...

The coconut bars turned out beautifully! Absolutely scrumptious!

SherrillShenanigans said...

Where does the almond milk come in?

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