Ingredients

The following ingredients have 7 Servings
  • 1 flax egg (1 1/2 tablespoons flaxseed meal + 3 tablespoons water)
  • 1 cup cooked chickpeas
  • 1/2 cup mashed banana
  • 1/2 cup pumpkin puree
  • 3/4 cup quinoa flour
  • 1/2 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground vanilla bean (or 1 teaspoon vanilla extract*)
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup hemp hearts
  • 1/2 - 3/4 cup dark chocolate chips

Instruction

  • Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
  • Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
  • Meanwhile, blend the chickpeas, banana and pumpkin in a food processor until completely smooth.
  • In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts and chocolate chips. Pour the chickpea-pumpkin mixture into the bowl along with the flax egg and mix to combine.
  • Fold in the hemp hearts and chocolate chips.
  • Dump the batter into the prepared pan. Bake on the center rack for 22 - 26 minutes until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
  • Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.