Chocolate Raspberry Oatmeal Bars


What You’ll Need

Wet ingredients

  1. 1/4 cup coconut oil (or sub for vegan margarine or shortening)
  2. 1/2 cup of cooked or canned chickpeas
  3. 1/2 cup of evaporated cane sugar or coconut sugar
  4. 1 tbsp molasses
  5. 1 flax “egg” (1 tbsp ground flax + 3 tbsp water)
  6. 1 tsp vanilla extract

Dry ingredients

  1. 1 1/4 cups large flake oats
  2. 1/2 cup whole wheat flour
  3. 1/2 tsp salt
  4. 2 tsp baking powder
  5. 1/3 cup dark chocolate, roughly chopped
  6. 1/3 cup almonds, roughly chopped
  7. 1 cup frozen or fresh raspberries

Directions

Preheat your oven to 350F.

Blend or mash the chickpeas until smooth. Blending with an immersion blender or hand mashing with a fork will work just fine. Try to mash them as thoroughly as possible and don’t worry if there are a few chickpeas left slightly unmashed.

Flax “egg”: Combine and stir the ground flax and water and set aside for a few minutes until thick.

Roughly chop your dark chocolate and almonds.

In a small to medium sized bowl, cream together all of your wet ingredients (including flax “egg”) using a whisk. Set aside.

In a separate larger bowl, combine all of your dry ingredients, including the dark chocolate, almonds, and raspberries.

Add your wet ingredients to the dry and combine using a spatula or wooden spoon.

Gently combining the wet and dry ingredients.

Lightly grease a 9 x 9 pan. Spoon the mixture evenly into the pan, and gently smooth it out to create an even thickness throughout the bars.

Cook on a middle rack for 10-15 minutes. Take them out while the center is slightly spongy, and the edges are very lightly browned. Once cool, cut into 12 pieces.

Cookie Instructions

Yields approx. 24 cookies. Follow the instructions above. Use a tablespoon to drop spoonfuls of dough onto a lightly greased cookie sheet (or use parchment paper.) Leave a little bit of space between cookies as they won’t spread very much during cooking. 1″ should be more than enough room. Bake for 8-12 minutes until lightly browned around the edges and slightly spongy in the center. Cool on a cooling rack.

Storage

At room temperature: approx. 3-4 days

Wrap individually and freeze them for longer storage and convenience.

Print

Ingredients :

  • ¼ cup coconut oil (or sub for vegan margarine or shortening)
  • ½ cup of cooked or canned chickpeas
  • ½ cup of evaporated cane sugar or coconut sugar
  • 1 tbsp molasses
  • 1 flax “egg” (1 tbsp ground flax + 3 tbsp water)
  • 1 tsp vanilla extract
  • 1¼ cups large flake oats
  • ½ cup whole wheat flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup dark chocolate, roughly chopped
  • ⅓ cup almonds, roughly chopped
  • 1 cup frozen or fresh raspberries

Instructions :

  1. Preheat your oven to 350F.
  2. Blend or mash the chickpeas until smooth. Blending with an immersion blender or hand mashing with a fork will work just fine. Try to mash them as thoroughly as possible and don’t worry if there are a few chickpeas left slightly unmashed.
  3. To make the flax “egg”: Combine and stir the ground flax and water and set aside for a few minutes until thick.
  4. In a small to medium sized bowl, cream together all of your wet ingredients (including flax “egg”) using a whisk. Set aside.
  5. Roughly chop your dark chocolate and almonds. In a large bowl, combine all of your dry ingredients, including the dark chocolate, almonds, and raspberries. Now add your wet ingredients to the dry and combine using a spatula or wooden spoon.
  6. Lightly grease a 9 x 9 pan. Spoon the mixture evenly into the pan, and gently smooth it out to create an even thickness throughout the bars.
  7. Cook on a middle rack for 10-15 minutes. Take them out while the center is slightly spongy, and the edges are very lightly browned. Once cool, cut into 12 pieces.
  8. Follow the instructions above. Use a tablespoon to drop spoonfuls of dough onto a lightly greased cookie sheet (or use parchment paper.) Leave a little bit of space between cookies as they won’t spread very much during cooking. 1″ should be more than enough room. Bake for 8-12 minutes until lightly browned around the edges and slightly spongy in the center. Cool on a cooling rack.

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