Ingredients

The following ingredients have 8 Servings
  • 1 (15 oz) can chickpeas (rinsed (270 g drained weight))
  • 1/2 cup plant-based milk (I used canned coconut milk)
  • 1 tbsp lime juice (or lemon juice)
  • 1/3 cup nut butter or seed butter (of choice (I used cashew butter))
  • 1 tsp vanilla extract
  • 1/2 cup Erythritol (or sugar of choice)
  • 2 cups instant oats ((gluten-free if needed))
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup dairy-free chocolate chips (+ more for the top)

Instruction

  • Prepare and measure all the ingredients. I recommend using a kitchen scale for this recipe. Also, check the video in the post for visual instructions.
  • Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a baking pan with parchment paper. My baking pan measures 9"x6" (23 x 15 cm).
  • Put all wet ingredients into a food processor and mix until smooth.
  • Add all dry ingredients (except the chocolate chips) and mix again, just for a few seconds (don't over mix).
  • Now add the dairy-free chocolate chips and stir with a spoon.
  • Spoon the batter into the lined baking pan. Top with more chocolate chips or chocolate chunks.
  • Bake in the oven for about 28-35 minutes (it can take some minutes more or less, depending on your oven and the size of your baking dish). I have a gas oven and baked them for exactly 35 minutes. You can insert a toothpick into the middle after 28 minutes. When it comes out dry, the dessert is done!
  • Let it cool and cut into bars. Enjoy for breakfast or as a dessert!