- 1 can garbanzo beans (chickpeas)
- 1 / 2 cup unsalted peanut butter (natural is preferred)
- 1 / 2 cup coconut sugar (or brown sugar)
- 1 /4 cup milk of choice
- 1 egg
- 1 teaspoon baking powder
- 1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
- 1 / 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 / 2 cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.
To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.
To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.
Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.
Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.