We are just going nuts over these gluten free freezer blondie bars and we know you will too!! After you read the recipe, you’ll see how funny the nuts comment is too! ha ha Anyway, this recipe was a very fun creation that morphed into an awesome and totally delicious treat! The family freaked out over these bars and we didn’t even tell them that there are garbanzo beans in the recipe. Shhhh. Can we offer you some advise? Great…here it is….don’t ever tell the people that there are garbanzo beans in any dessert because they will instantly freak out but if you keep it on the down low, they will literally have NO idea!! We promise, when the beans are combined with all of the other sweet ingredients, they literally disappear! It’s like bean magic! Yes, beans are the magical fruit! ha I’m sure you actually don’t need me to go on and on about the health benefits of our little friends, the chick peas but let’s just go with the fact that they are little nutritious powerhouses and that’s a good thing. Sooo, a somewhat healthy dessert anyone?? Cool. Here’s the scoop….
Start by mixing up peanuts and cashews in the food processor until they are a nice creamy nut butter consistency. Then just add the chickpeas, maple syrup and vanilla and mix them up until combined. Add the salt to taste and make sure it’s mixed in. Press the nut mixture into an 8×8 pan and get going on the yummy chocolate topper! Melt the chocolate and coconut oil in the microwave or a double boiler if you so desire. Spread the chocolate over the top of the nut mixture and pop it into the freezer to set up for at least 2 hours but overnight will be best! Just try to hold out that long…we dare you!!
If you love this dessert then we insist that you try these no bake chocolate coconut date bars
- 1 C raw peanuts
- 1 C raw cashews
- 1 C chickpeas (garbanzo beans) drained
- 2 Tbsp pure maple syrup
- ½ tsp vanilla
- pinch of kosher salt
- 1 C dark chocolate chips
- 2 tsp coconut oil
- In a food processor add peanuts and cashews and run until smooth and it begins to turn into nut butter. Add chickpeas, maple syrup and vanilla, process until completely broken down and combined. Add kosher salt to taste and pulse again until mixed.
- Press mixture into the bottom of an 8X8 inch baking pan.
- Melt chocolate and coconut oil in the microwave. Spread evenly over the top of the nut mixture. Place pan in the freezer for at least 2 hours until set. Cut into equal squares. Store bars in the freezer in an airtight container with wax paper between each layer so they don’t freeze together.
Leave a Reply