1 can of chickpeas drained & rinsed well
½ cup all natural peanut butter (or other nut butter)
1/3 cup maple syrup or agave
2 teaspoons vanilla
½ teaspoon salt (optional – if canned beans are salted skip this)
¼ teaspoon baking powder
¼ teaspoon baking soda
1/3 cup + 2 T vegan chocolate chips
Prepare an 8 x 8 inch baking pan with parchment. Set aside.
In the bowl of your food processor pulse together: 1 can of chickpeas with nut butter, 1/3 cup maple syrup, 2 teaspoons of vanilla, (1/2 teaspoon of salt), 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
Puree until batter is smooth.
Mix in chocolate chips. Spread into pan and top with remaining chips.
Bake in a pre-heated oven at 350 degrees for 20-25 minutes or until a toothpick comes out clean. (in my oven I needed to bake them for almost 30 min – your time may vary).
Next time I make these I will try substituting ripe bananas for the maple syrup. From what I could tell from reading on the internet 1 cup of mashed banana = 1 cup of sugar. How many bananas make a cup? I’m going to guess 2, so in this recipe I replace the maple syrup with 1 banana. If that isn’t sweet enough I’ll try addong a date or two (all chopped up of course).
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