No-Bake, Chocolate-Dipped Pumpkin Cookies

These healthy, no-bake chocolate and pumpkin cookies are incredibly simple, and feel wonderfully decadent without relying on rich ingredients. Made with oats, peanut butter, maple syrup, pumpkin and chocolate, these chewy cookies are gluten-free and vegan-friendly, as well as delicious. Skip turning on the oven, and make these no-bake, Autumn-appropriate cookies instead.

 Gluten-free, no-bake chocolate and pumpkin cookies.

Gluten-free, no-bake chocolate and pumpkin cookies.

Pumpkin is another American traditions that still feels foreign to me as an Aussie living in the US. In Australia, pumpkin occasionally makes its way into a baked dinner or a salad or a soup but that’s about it. Pumpkin-infused desserts, drinks and decorations simply aren’t a thing.

Nevertheless, it’s hard not to be swayed by pumpkin madness come September 1st in America. Even in a place like San Francisco where Autumn is comparably weak and late, there are already bins of big gourds in every supermarket.

Feeling Fall-inspired, I picked up two cans of pumpkin puree this week in my travels. After long week, I decided it was time for a good, pick-me-up dessert recipe on the blog and these three bite babies delivered.

Made from oats, peanut butter, maple syrup, pumpkin and a dab of coconut oil, this recipe is the perfect intersection of healthy, chocolate-y and delicious. The pumpkin brings up the color, and adds a healthy hit of vitamin A and carotenoids for healthy vision and immunity. The trickiest part of this recipe is hiding these no-bake bites from other family members.

Ingredients:

  • ½ cup peanut butter

  • ½ cup canned pumpkin

  • 2 tbsp coconut oil

  • ½ cup maple syrup

  • ¼ tsp salt

  • 1 tsp vanilla

  • ½ tsp cinnamon

  • 3 cups GF quick-cooking oats (more about the health benefits of oats here)

  • ⅔ cup 70% dark chocolate chips

  • 1 tsp coconut oil

Directions:

  1. Line two half sheet pans (or one full) with parchment paper.

  2. Add the peanut butter, pumpkin, coconut oil, maple syrup, salt, vanilla and cinnamon to a medium saucepan.

  3. Place the saucepan on the stove, and turn the stove on to medium heat. Melt the ingredients together, stirring frequently, until a smooth paste slightly thicker than applesauce forms.

  4. Remove the saucepan from the heat, and add the quick-cooking oats to the pumpkin-peanut butter paste. Stir until all the ingredients are well-combined.

  5. Using an ice-cream scoop, spoon balls of the oat mixture on to the lined sheet pans. Flatten each ball gently with the back of a fork or your fingers.

  6. Refrigerate the cookies until firm (roughly 30 minutes).

  7. Melt the chocolate chips, and coconut oil together in the microwave or on low heat on the stove. Allow the chocolate to cool slightly. (Piping hot chocolate will disintegrate the cookies).

  8. Dip the cookies into the chocolate one-by-one and return to the parchment paper. Work quickly to stop the cookies from falling apart from prolonged contact with heat.

  9. Insert the trays back into the fridge until the chocolate hardens.

  10. Store the cookies in the fridge or freezer. Enjoy as a delicious, healthy sweet treat.

Makes 18-20 cookies.


Craving more Autumn recipes? Find them here.

 Quick and easy chocolate-pumpkin cookies. No baking required!

Quick and easy chocolate-pumpkin cookies. No baking required!

Summer Corn Salad with Stone Fruit and Feta

This easy, vegetarian salad takes under 15 minutes to prepare, and is a delicious addition to summer barbecues, picnics and gatherings. Made with light and fresh ingredients like sweet corn, nectarines, cherry tomatoes, cilantro, and feta, and turns every meal into a fiesta. Pair with grilled meat, poultry or seafood for a complete meal.

 Summer corn salad made with fresh corn, stone fruit, feta, and cilantro.

Summer corn salad made with fresh corn, stone fruit, feta, and cilantro.

I rarely ate corn growing up, and if I did it was usually in the form of a corn chip or popcorn. Corn is just not celebrated the same way in Australia as it is in America, probably because we produce less of it.

Over the years, I’ve come to enjoy corn more and more, particularly in it’s raw form. I can live without high fructose corn syrup, and all the highly processed corn products out there, but fresh, crunchy, burst-in-your mouth corn is something I can get behind.

Does Corn Have Health Benefits? Clearing Up ‘Cornfusion’

As I was pulling together this recipe, I did a quick scan of corn’s nutrient profile and the results were surprising. I’ve known for sometime that corn is considered a whole grain, but that’s only the tip of the iceberg. One large ear of corn provides almost 4g of fiber and is a good source of:

  • Vitamin C

  • Several B-vitamins

  • Folate

  • Magnesium

  • Phosphorus

  • Magnesium

  • Potassium and;

  • Manganese

These nutrients support a variety of functions including immunity, energy production, cell division, muscle function, bone health, and blood pressure regulation. In addition, corn is a rich source of lutein and zeaxanthin, carotenoids which help protect the eyes against macular degeneration [1]. Who knew that raw corn was such a nutrient powerhouse?!

Alas, you can feel good about adding this refreshing, bright salad to your recipe repertoire. Moreover, it’s delicious, healthy and requires only a handful of ingredients. Embrace the amaizing!

Easy Summer Corn Salad

 This meatless corn salad with filled with light and fresh flavors, and is the perfect accompaniment to grilled meat/poultry, and seafood.

This meatless corn salad with filled with light and fresh flavors, and is the perfect accompaniment to grilled meat/poultry, and seafood.

Ingredients:

  • 3 ears of corn

  • 2 large nectarines (2 cups)

  • 1.5 cups cherry tomatoes

  • ½ cup red onion

  • ¼ cup fresh feta

  • 2 tbsp fresh cilantro

  • 1 tbsp extra virgin olive oil

  • 2 tsp lime juice

Directions:

  1. Shuck the corn, and chop off the bottom of the cob. Use a shark knife to slice the corn kernels off the cob.

  2. Remove the pits from the nectarines and dice into 1cm (~½ inch) cubes.

  3. Halve the cherry tomatoes, and finely dice the red onion.

  4. Finely chop the cilantro.

  5. Add the corn kernels, diced nectarine, halved cherry tomatoes, red onion, and cilantro to a medium-large mixing bowl.,

  6. Crumble the feta into the salad.

  7. Add the olive oil and lime juice to the bowl. Season the salad with salt and pepper, and gently toss with a wooden spoon until all the ingredients are combined.

  8. Store in the fridge overnight or serve cold immediately.

Serves 4.


References:
[1] Lutein and Zeaxanthin—Food Sources, Bioavailability and Dietary Variety in Age-Related Macular Degeneration Protection. Bronwyn Eisenhauer, Sharon Natoli, Gerald Liew, Victoria M. Flood. Nutrients. 2017 Feb; 9(2): 120. Published online 2017 Feb 9. doi: 10.3390/nu9020120

The Juiciest Burgers Ever

These easy pan-fried burgers can be enjoyed all year round-- no grill needed! With equal parts mushrooms, and beef, this recipe puts a healthy spin on the traditional burger without compromising on flavor or juiceness. So, what are you waiting for? Bring back burger night.

 Basic beef burgers with a surprising healthy upgrade.

Basic beef burgers with a surprising healthy upgrade.

I’ve been experimenting with blenditarian burgers in various forms over the last couple of months. For those of you not familiar, the Blenditarian movement is a joint initiative of the Culinary Institute of America, and The Mushroom Council that encourages incorporating more plant-based foods, and reframing protein as a side instead of the main dish.

I really enjoy a good burger, and I love the idea of being moderate with meat consumption rather than cutting it out all together. During my days as an athlete, I experienced low iron once or twice, and it left me feeling lethargic and generally awful. Since I am still pretty active, I like to eat red meat 1-2 times a week to keep my iron stores topped up. (Side note: Plant foods like beans, spinach and fortified grains contain iron too but that iron is generally less bioavailable.)

For more thoughts on red meat check out this post. While you won’t find me polishing off a dinosaur-sized prime rib anytime soon, burgers, and spaghetti bolognese remain among my favorite dishes. I hope you enjoy this burger recipe as much as we do. 

 

The Juiciest Burger Recipe Ever

Ingredients:

  • 1lb (227g) white or brown mushrooms

  • 1lb (454g) 85/15 ground beef (preferably grass fed, organic)

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • ½ tsp salt

  • Pepper

  • 6-8 whole wheat or gluten free whole grain burger buns

  • Lettuce

  • Tomato slices

 

Directions:

  1. Finely dice the mushrooms. Alternatively, you can cut them in half, and pulse a couple of times in the blender.

  2. Add the mushrooms, ground beef, garlic powder, onion powder, and dried parsley, basil and oregano to a large mixing bowl.

  3. Massage the mushrooms and flavorings into the beef until evenly distributed, and form the beef mixture into 6-8 patties. Season each patty with pepper.

  4. Heat a large non-stick pan over medium-high heat on the stove. When the pan is hot, add 2-3 burger patties to the pan. Cook until a deep brown crust develops on the bottom of the patty, then flip with a spatula. Continue to cook until each patty is brown on both sides and cooked through. You may need to turn down the heat to prevent the burgers from burning. Repeat with the remaining burger patties.

  5. Toast the burger buns. Place a burger patty on each bun, and top with lettuce, tomato and preferred condiments. Enjoy!

Makes 6-8 burgers.

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Gluten-Free Double Chocolate Cauliflower Muffins

Take your healthy baking game to a whole new level with this easy, gluten-free double chocolate muffin recipe. Built on a base of Greek yogurt, gluten-free flour and cauliflower (yes, cauliflower), these quick chocolate muffins contain just the right amount of chocolate-y deliciousness without being overly indulgent. Oh, and their ultra-moist too.

 Moist and fluffy double chocolate cauliflower muffins.

Moist and fluffy double chocolate cauliflower muffins.

I’ve never quite understood why some people don’t have an appetite for sweets. My sweet tooth isn’t as strong as it used to be, but I can’t imagine a life without chocolate. Every time I return to Sydney my Mum has a box of Cadbury’s Favorites waiting for me on my dresser (thanks Mum)!

This recipe was borne out of my love of chocolate and my (undeclared) desire to be a better baker. I’ve been experimenting with all sorts of healthy baked good recipes lately, and muffins have become one of my favorite things to whip up on a whim. Since there’s only two of us, I always stash a couple in the freezer for an easy brekkie addition or dessert.

These fluffy, double chocolate muffins are gluten free, ready in under 30, and don’t require any fancy baking equipment. I’ve even managed to squeeze a veggie in there which makes them a smidge more nutrient dense, and moist. (Learn more about the benefits of cruciferous veggies like cauliflower here). Go forth and get your chocolate fix!

Gluten-Free Double Chocolate Cauliflower Muffins 

Ingredients:

  • ½ cup brown sugar

  • 2 eggs

  • ½ cup + 1 tbsp canola oil

  • ½ cup vanilla Greek yogurt

  • 1 tsp vanilla extract

  • 1.5 cups gluten-free all purpose flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 tsp ground cinnamon

  • 1 cup riced cauliflower (or grated zucchini)

  • ¼ cup unsweetened cocoa powder

  • ½ cup dark chocolate chips (+ 2 tbsp extra for topping)

 

Directions:

  1. Preheat oven to 350F/180C. Line a muffin tin with baking cups.

  2. In a large bowl, whisk together the sugar, eggs, oil, yogurt, and vanilla extract, until the mixture is smooth and shiny.

  3. Whisk in the baking powder, baking soda, salt, cinnamon, and cocoa powder.

  4. Add the flour and riced cauliflower into the mixture. Mix with a wooden spoon until all the ingredients are thoroughly combined.

  5. Add the chocolate chips to the muffin batter and stir until the chocolate chips are evenly distributed throughout the batter.

  6. Spoon the batter into the baking cups, and top with the remaining 2 tbsp of dark chocolate chips.

  7. Insert the muffin tray into the oven, and bake for 20 minutes or until a toothpick comes out clean when it is inserted into the middle of a muffin.

  8. Remove the muffin tray from the oven, and serve.

Makes 10-12 muffins.

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20-Minute Thai Chicken Red Curry

We’ve been on curry kick lately (along with an overnight oats kick, and a berry kick but hey, who’s counting?). Both of us have a soft spot for Thai and Indian food so most of my curry experiments have drawn inspiration from mostly those cuisines. This recipe leans on the flavors of the former, and comes together in less than an episode of your favorite Netflix mini-series. It’s fresh, fast, full of veggies and most importantly-- delicious.

 20-Minute Thai Chicken Curry: Fast, fresh and full of flavor (and veggies)!

20-Minute Thai Chicken Curry: Fast, fresh and full of flavor (and veggies)!

Thoughts On Coconut Milk, Saturated Fat & Heart Disease Risk

**If you're not into messy nutrition research, scroll down to the recipe.**

I must admit, I hesitated a little before writing this part. Saturated fat comes with a boatload of controversy, and coconut products-- with their high saturated fat content-- are right in the middle of it. The debate has become even fiercer since Harvard epidemiologist, Karin Michaels, called coconut oil ‘pure poison’ a couple of weeks ago.

 

The Research

Inspired by my passion for Thai food, I scanned the most recent research on saturated fat and heart health and it looks like it’s not as simple as ‘reduce saturated fat intake to lower your risk of heart disease’. What you eat instead of saturated fat makes a difference.

Substituting saturated fat for refined carbs like cookies, cake and lollies isn’t going to do you much good [1]. However, replacing saturated fat with unsaturated fats appears to modestly reduce heart disease risk, particularly ‘bad’ LDL cholesterol [1]. In practice, that means more fatty fish, nuts, seeds and vegetable oil, instead of butter, lard, and coconut products.

 

In Practice

Does that mean no butter, coconut-milk infused dishes or full-fat dairy ever? No, of course not. This is why:

  1. Deprivation is not usually a path to sustainable eating. Chocolate is a rich source of saturated fat and I want chocolate in my life, always.

  2. Blood markers like LDL cholesterol make up a sliver of the total heart disease risk pie, and it’s important to consider them in the context of other factors like smoking status, exercise, genetics, weight, age, etc.

  3. Not all sources of saturated fat are created equal. Some studies (like this one) indicate that coconut oil may have a smaller impact on ‘bad’ LDL cholesterol than butter [2]. Emerging evidence suggests from population studies suggests that consuming full-fat dairy is associated with higher heart health scores [3]. Yay for full-fat lattes.

  4. Reduced saturated fat is not the same as no saturated fat. The American Heart Association recommends limiting saturated fat intake to 6% of total daily energy intake, which is 8-20g/day for most.

 

20-Minute Thai Chicken Red Curry

Enough of the science. Let’s talk about the good stuff: the recipe. As I mentioned earlier, this recipe was borne out of our household love of curry (and incredibly quick meals). It contains half a cup of coconut milk which is just enough to round out the punchy, aromatic ingredients, and make it irresistibly creamy. Bon appétit!

 

Ingredients:

  • 3 clove garlic

  • 1 red bell pepper

  • 1 cup red onion

  • 2 boneless, skinless chicken breasts

  • 1 tsp canola oil

  • 2 tbsp Thai red curry paste

  • ½ tsp fish sauce

  • ½ cup coconut milk

  • 1-2 tsp reduced sodium soy sauce (optional)

  • 1 tsp brown sugar

  • 2 cups broccoli florets

  • Cilantro

  • Lime wedges

 

Directions:

  1. Peel and finely chop the garlic.

  2. Thinly slice the red onion and red pepper.

  3. Slice the chicken breasts into thin strips..

  4. Pour the canola oil and garlic into a large non-stick pan on the stove. Turn the stove on to medium heat and cook the garlic in the canola oil until golden brown.

  5. Add the sliced onion and pepper to the pan. Continue to cook until the onion softens and starts to become translucent.

  6. Add the chicken to the pan, and stir-fry until it’s browned all over.

  7. Pour the red curry paste, fish sauce, coconut milk, brown sugar, soy sauce (if using), and lime juice into the pan. Stir distribute the flavorings amongst the ingredients.

  8. Add the broccoli to the pan, and simmer until the broccoli is cooked but still a bit crunchy (roughly 10 minutes).

  9. Garnish with fresh cilantro and lime wedges, and serve with brown rice, or your favorite wholegrain.

Makes 2 large servings.

 Easy, 20-minute Thai chicken red curry made with broccoli, peppers, fragrant red curry paste and creamy coconut milk.

Easy, 20-minute Thai chicken red curry made with broccoli, peppers, fragrant red curry paste and creamy coconut milk.


References

[1] Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association. Sacks FM, Lichtenstein AH, Wu JHY, Appel LJ, Creager MA, Kris-Etherton PM, Miller M, Rimm EB, Rudel LL, Robinson JG, Stone NJ, Van Horn LV; American Heart Association. Circulation. 2017 Jul 18;136(3):e1-e23. doi: 10.1161/CIR.0000000000000510. Epub 2017 Jun 15. Review. Erratum in: Circulation. 2017 Sep 5;136(10 ):e195.

[2] Randomised trial of coconut oil, olive oil or butter on blood lipids and other cardiovascular risk factors in healthy men and women. Khaw KT, Sharp SJ, Finikarides L, Afzal I, Lentjes M, Luben R, Forouhi NG. BMJ Open. 2018 Mar 6;8(3):e020167. doi: 10.1136/bmjopen-2017-020167. PMID: 29511019 Free PMC Article

[3] Dairy food intake is positively associated with cardiovascular health: findings from Observation of Cardiovascular Risk Factors in Luxembourg study. Crichton GE, Alkerwi A. Nutr Res. 2014 Dec;34(12):1036-44. doi: 10.1016/j.nutres.2014.04.002. Epub 2014 Apr 12. PMID:25476191

Strawberries & Cream Overnight Oats

This creamy, dreamy overnight oat recipes makes the ultimate prep-ahead breakfast. With a healthy combo of whole grains, protein, fat and fruit, this balanced breakfast provides energy for hours and is great way to start the day! 

 Strawberries and cream overnight oats.

Strawberries and cream overnight oats.

The last couple of weeks have been taxing. Between gum surgery, and being at new-ish job, I feel like I’ve pushed both my mind and body to the edge. With September right around the corner (can you believe it?!), I am looking forward to kicking my August ‘hangover’ and resuming a more normal routine.

Regular exercise, blogging, crunchy foods, and reconnecting with friends are all high on my list of things to do as summer draws to a close, and Autumn begins. Meal prepping is also on the menu. I love getting ahead of the week and spending Sunday afternoon in the kitchen. It’s a relaxing ritual, that makes weekday meals so much easier.

We’re big fans of overnight oats in our house and this recipe is one of my favorite prep-ahead brekkie options. It keeps me going for hours on busy weekdays, and is incredibly simple and delicious. What more could you want in a breakfast recipe?! I hope you enjoy it as much as we do. 

 

Why Oats Are Good For You

Half a cup of dry oats provides 4.5g of fiber, and 6g of protein, both of which help keep your fuller for longer. Eating oats also appears to be useful for relieving digestive dilemmas like constipation [1]

Oats contain a special type of fiber called beta-glucan. Beta-glucan is a source of nourishment for good gut bacteria (aka probiotics); which impact everything from gut health to mental illness and immunity. Beta glucan also has a positive impact on cholesterol and blood glucose regulation [2][3].

 

Strawberries & Cream Overnight Oats

Ingredients:

  • 1 cup 2% milk

  • 2 tbsp coconut milk

  • 1 tsp vanilla extract

  • 2 tbsp maple syrup

  • 8 medium strawberries

  • 1 tbsp chia seeds

  • 1 cup old-fashioned overnight oats

 

Directions:

  1. Hull the strawberries.

  2. Add the milk, coconut milk, vanilla extract, maple syrup, and strawberries to the blender. Blender on low speed until the milk turns pink.

  3. Add the oats and chia to a medium mixing bowl. Pour the strawberry milk mixture over the oats and chia. Stir until well-combined.

  4. Cover the bowl and refrigerate for at least 4 hours.

  5. Spoon into serving cups or small bowls, and top with leftover diced strawberries.

Makes 2 servings. 

 

Find more oat recipes here

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References

[1] Oats and bowel disease: a systematic literature review. Thies F, Masson LF, Boffetta P, Kris-Etherton P. Br J Nutr. 2014 Oct;112 Suppl 2:S31-43. doi: 10.1017/S0007114514002293. Review.

[2] The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials. Ho HV, Sievenpiper JL, Zurbau A, Blanco Mejia S, Jovanovski E, Au-Yeung F, Jenkins AL, Vuksan V. Br J Nutr. 2016 Oct;116(8):1369-1382. Epub 2016 Oct 11. Review.

[3] The difference between oats and beta-glucan extract intake in the management of HbA1c, fasting glucose and insulin sensitivity: a meta-analysis of randomized controlled trials. He LX, Zhao J, Huang YS, Li Y. Food Funct. 2016 Mar;7(3):1413-28. doi: 10.1039/c5fo01364j.

7-Ingredient Peach, Avocado and Feta Salad

This sweet and savory salad showcases fresh summer peaches, and avocado, and is the perfect pairing with grilled chicken or pork. Best of all, it only requires 7-ingredients, and one of those is olive oil. Bring on the summer nights in San Francisco-- we are well and truly ready for some warm weather.

 7-ingredient peach, avocado and feta salad. 

7-ingredient peach, avocado and feta salad. 

Strangely enough we don’t get much of a summer in San Francisco. The days in July and August often start with thick fog rolling in from the Pacific, and the thermometer hovers around 20℃/68℉. While other parts of the country are scorching hot from late May onwards, we typically have to wait to September for a handful of jacketless, summery days in San Francisco.

As I patiently wait for these sundress days to arrive this year, I’ve been bringing summer to our meals at home. I served up this fresh peach salad as a side to pulled chicken, smothered in barbecue sauce. It was a delicious, savory way to use up the spare peaches knocking around the fruit bowl.

 

Ingredients:

  • 3 ripe yellow peaches
  • ¼ cup red onion
  • ½ avocado
  • 2 tbsp crumbled feta
  • 1 tbsp cilantro
  • 1-2 tsp lime juice
  • 2 tsp extra virgin olive oil

 

Directions:

  1. Remove the pits from the peaches and slice into thin wedges.
  2. Slice the red onion into paper thin slices.
  3. Remove the pit and skin from the avocado. Thinly slice the avocado.
  4. Finely chop the cilantro.
  5. Arrange the peaches and avocado on a serving platter or in a shallow dish.
  6. Sprinkle the red onion, crumbled feta, and cilantro over the peaches and avocado. 
  7. Drizzle the salad with lime juice and olive oil. Refrigerate until serving. Serve the same day.

Serves 2 as a side.

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Salted Peanut Butter Chocolate Cake Bars

Sometimes baked goods fall short of expectations, but this is not one of those recipes. Rich, comforting and velvety, this chocolate cake bar recipe offers just the right amount of indulgence without feeling like you’ve overdone it. But that’s not the icing on this cake. These peanut-butter laced chocolate cake bars are made with chickpeas, and ready in under 30 minutes. Are you sold yet?

 Chocolate cake bars laced with peanut butter and made from chickpeas. 

Chocolate cake bars laced with peanut butter and made from chickpeas. 

I am so happy to be back in the kitchen this weekend! As many of you know, I had gum surgery on August 9th, so the last 10 days have been all about recovery, and I’ve had neither the appetite or ability to tinker with recipes.

As the swelling and pain have subsided, I’ve added more textures to my meals however I am still chewing gingerly and staying away from anything crunchy. Fortunately, this recipe doesn’t have much crunch to it, but it does have one of the foods I missed the most last week-- chocolate.

I’ve always been wild about chocolate and this recipe provides a high-fiber, protein-rich vehicle for it (not that I am opposed to eating chocolate alone when my gums aren’t throbbing). I’ve been particularly conscious of my protein intake since having surgery because protein is essential for rebuilding and repairing tissue, and I am doing a whole lot of that right now!

Truth be told, protein is not the reason I developed this recipe. I needed comfort, and a PB-chocolate thing sounded so delicious after a bit of a rough week. This kitchen-experiment-turned-recipe delivered on all fronts.

Learn more about the benefits of eating chickpeas here

 

Ingredients:

  • 1 (15oz/425g) can chickpeas, rinsed and drained
  • ⅓ cup peanut butter (100% peanuts)
  • ⅓ cup maple syrup
  • 3 tbsp unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp vanilla
  • 1 egg
  • ⅓ cup dark chocolate chips + 2 tbsp for the top
  • Coarse salt

 

Directions:

  1. Preheat the oven at 350℉/180℃.
  2. Line a 8in x 8in (20cm x 20cm) tin with parchment paper.
  3. Add the chickpeas, peanut butter, maple syrup, baking soda, baking powder, cinnamon, vanilla, egg and salt to a food processor container or a high-powered blender. Pulse 5-10 times to break down the chickpeas, and then process on high until smooth.
  4. Gently mix the dark chocolate chips into the batter with a spatula.
  5. Pour the the batter into the lined baking tin. Spread the batter with spatula so you have one even layer covering the bottom of the tin.
  6. Sprinkle the batter with the remaining chocolate chips and a pinch of coarse salt.
  7. Insert the tin into the oven, and bake for 20-25 minutes until the batter no longer jiggles. Allow to cool, and slice into squares.

Yields 9 squares.

Tip: For a fudgier bar (or to make this recipe vegan), omit the egg. 

 Flourless, peanut butter-chocolate cake bars. 

Flourless, peanut butter-chocolate cake bars.