Chocolate peanut butter squares are perfect for an afternoon pick-me-up, post-recovery snack or a protein rich breakfast (Because who doesn’t want cookies for breakfast?!). Well hidden chickpeas boost up protein and fibre and add a level of creaminess that combined with peanut butter and chocolate creates the trifecta of snacking perfection!
If you’re looking to include more plant based protein options, pulses are where it’s at! They are packed with protein and fibre, and canned chix are just so easy to use: open~drain~eat. And they don’t add any weird taste to food; I brought these squares to a BBQ and they were eaten so fast with the only comments being “yum!”
In this recipe, I recommend using low sodium chickpeas, but if you can’t find those, or don’t have them on hand, you can use regular chickpeas and rinse them well, which removes 40-50% of the sodium (do this all the time if you’re concerned about your sodium intake!).
I also used natural peanut butter. While you can use other types, they have added sugar in them, so you may want to cut down on the amount of sugar listed.
Creamy peanut butter combined with chickpeas and chocolate chips combine to make a satisfying, tasty, and protein-rich snack
- 24 oz. can chickpeas
- 1/2 cup natural peanut butter
- 1/3 cup less 1 tbsp. sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 /4 tsp baking powder
- 1/3 cup chocolate chips
Preheat oven to 350℉.
Drain chickpeas. Rinse well.
Add all ingredients, except chocolate chips into food processer.
Pulse on high for about 5 minutes, until all ingredients are well combined and there are no visible chickpeas.
Add in chocolate chips and pulse until just combined.
Scrape batter into 12 inch pan.
Bake 40-50 minutes. Remove from oven and allow to cool before cutting into squares