Chocolate Peanut Butter Swirl Bars
A delightful no-oil dessert made with chickpeas and cacao powder that’s only lightly sweetened, looks fun and is delicious to eat.
Servings Prep Time
9 pieces 20 minutes
Cook Time
20 minutes
Servings Prep Time
9 pieces 20 minutes
Cook Time
20 minutes
Chocolate Peanut Butter Swirl Bars
A delightful no-oil dessert made with chickpeas and cacao powder that’s only lightly sweetened, looks fun and is delicious to eat.
Servings Prep Time
9 pieces 20 minutes
Cook Time
20 minutes
Servings Prep Time
9 pieces 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 15-ounce can no salt chickpeas drained and rinsed
  • 1/2 cup all-natural peanut butter
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup oat flour
  • 2 tablespoons cacao powder (or cocoa powder)
  • 1/2 teaspoon Ceylon cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Optional Additions
  • 1/3 cup walnuts chopped
  • 1/3 cup pumpkins seeds
  • 1/3 cup mini chocolate chips
Instructions
  1. Preheat oven to 350°F. Line a 8 x 8″ baking dish with parchment paper or spray with a little non-stick cooking spray.
  2. In a food processor, combine all of the ingredients Process until the mixture is completely smooth, scraping down the sides of the bowl as needed. At this point, throw in any additions such as walnuts or mini chocolate chips and give it a quick pulse.
  3. Scrape half of the batter into a bowl and add 2 tablespoons cacao powder. Stir with a spatula until well combined.
  4. Evenly drop chocolate batter by spoonfuls into the prepared baking pan. Drop spoonfuls of the other half around the baking pan, as well. With a knife, swirl the two batters together. Smooth the top to finish.
  5. Bake for about 25 minutes or until a toothpick comes out mostly clean.
  6. Store in an airtight container at room temperature or refrigerate for 5 days. Freeze in an airtight container up to 2 months.

This recipe was printed from plantbasedcooking.com