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?
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.
Salted Peanut Butter Chocolate Cake Bars
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
⅓ cup dark chocolate chips + 2 tbsp for the top
Preheat the oven at 350℉/180℃.
Line a 8in x 8in (20cm x 20cm) tin with parchment paper.
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.
Gently mix the dark chocolate chips into the batter with a spatula.
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.
Sprinkle the batter with the remaining chocolate chips and a pinch of coarse salt.
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.