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.”
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!)
- Place chickpeas, vanilla and peanut butter in blender and pulse until smooth.
- In a bowl, add the sugar, ground flax seeds, baking powder, baking soda, salt and shredded coconut. Sift together until well-blended.
- Add the chickpea mixture to the dry ingredients and mix until well incorporated.
- Pour batter into prepared baking dish.
- Sprinkle a pinch or two of shredded coconut on top.
- Bake for approximately 30 minutes or until edges begin to brown.
- 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.