What Makes These Bars a Happier, Healthier, Tasty Treat?
These candy bars are not only delicious but free of excess sugar, oils and instead utilize wholesome ingredients. Secretly packed with nutrient-rich components such as garbanzo beans and flax meal, they offer a guilt-free indulgence that adds a little protein and fiber to stabilize your blood sugar! The use of dark chocolate and coconut oil adds a touch of luxury without the heavy calories, making them a perfect treat for those who seek sweetness without compromise.
Ingredients:
- 1 Cup Garbanzo Beans, rinsed and drained
- 2 Tablespoons Flax Meal
- ⅓ Cup GF Rolled Oats
- 10 Pitted Medjool Dates, soaked
- 1 Cup Peanut Butter (we like Earth Balance Coconut Peanut Butter for this recipe)
- 2 Tablespoons Vanilla Extract
- 1 Tablespoon (or 5 Sticks) Maddie’s Natural Sweetener
- 1 Cup Dark Chocolate Chips
- 3 Tablespoons Coconut Oil, divided
- 2 Cups Rice Cereal
- 1 teaspoon of Salt
Materials Needed:
- 2x Microwaveable containers
- Loaf pan lined with parchment paper
- Blender
- Small mixing bowl
- Freezer
- Lined baking sheet or plate
Directions:
- Place the dates in a cup and cover with boiling water; set aside to soak.
- Pour the rice cereal into a mixing bowl and add the flax meal.
- Strain the soaked dates and add them to the blender with 1 teaspoon of vanilla extract and 2 tablespoons of coconut oil, Blend until smooth, adding 1 tablespoon of water or milk at a time, if necessary, to facilitate blending.
- Pour over the cereal and flax mixture. Roughly mix with a wooden spoon, gently crushing the cereal into smaller bits.
- Firmly press the cereal mixture into the lined loaf pan to form a crust. Place in the freezer to set.
- In the blender, add the oats and Maddie's Natural Sweetener. Blend on high until a powder is formed.
- Microwave the peanut butter in 30-second intervals, stirring in between, until melted.
- Add the garbanzo beans, melted peanut butter, and 1 tablespoon of vanilla to the oat flour in the blender. Blend again until smooth.
- Pour the peanut butter filling mixture over the chilled crust, and return to the freezer to set for at least 15 minutes.
- Once set, remove from the pan and slice into 1-2 inch bars or bite-size pieces, as preferred.
- In a microwave-safe container, combine 1 tablespoon of coconut oil with the chocolate chips. Microwave in 30-second intervals, stirring in between, until melted.
- Dip, drizzle, or dunk the bars into the melted chocolate, and place on the lined sheet to set.
- Optional: sprinkle coconut flakes, flakey salt, or crushed nuts on top!
- Allow the tray of chocolate-covered bars to set in the fridge or freezer before serving.
Storage: Best kept in the fridge, served cold or at room temperature.