It's Not Beans and Rice

There are a lot of different recipes in our home.

We try to make every meal and snack COUNT,

but we also don't like to be deprived which leads to bingeing.

Two weeks ago, I posted hubby's go-to morning snack ...
Black Bean Brownies.

He had eaten it everyday for about 5 months.

I would ask if he wanted a change,

but "no," they were just that good.

Last week,

he decided a change might be nice.

So I went to work looking for a new recipe,

high in protein and fiber and lower in sugar.

We first did the black bean gingerbread bars,

they're good, but not as good when we cut the sugar back for a snack instead of dessert.

The second attempt was Chocolate Chip Cookie Bars,

and, well, we are on the second pan alread.

All of these recipes do require a strong blender or food processor to get the beans blended well,

but with that blender they are easy-peezy.
Not only that, but no egg, so ... you can lick the batter 😄

Chickpea Chocolate Chip Cookie Bars

INGREDIENTS

1 can (15 oz) chickpeas, rinsed and drained

1/2 cup all natural almond butter or peanut butter

1/3 cup pure maple syrup

2 teaspoons vanilla

1/2 tsp salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup chocolate chips 

INSTRUCTIONS

Preheat oven to 350.
Spray 8x8 inch pan with nonstick cooking spray.

In a food processor or high speed blender, add all ingredients except chocolate chips
and process until batter is smooth.
Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Spread batter evenly in prepared pan
.Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.
The batter may look underdone, but you don't want them to dry out!

Cool pan for 20 minutes on wire rack.