It’s a known fact that chocolate and peanut butter are necessary contributors in maintaining internal happiness.
Because I am living proof of that.
And with school back in full swing we are more likely than not constantly searching for ways to comfort ourselves by turning to foods and flavors that remind of of childhood, joy, and no responsibilities. So while you are nose deep in the books studying for your next exam, take a well-deserved study break and indulge in these moist and decadent treats that double as either a great snack or dessert; and are super quick to make! 🙂
SIDE NOTE: Baking with chickpeas rocks. I’ve made cookies with them in the past and every time I use them, without fail, the recipe comes out more moist than initially intended. This is a good thing. Chickpeas also contain high amounts of protein and fiber that promote healthy digestion and muscle growth (fuel dat brain, yo).
- 1 1/2 cups chickpeas, rinsed and rained
- 3/4 teaspoon baking powder (I used almond flour and it worked fine)
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or brown sugar, if you have it)
- 2 teaspoons vanilla extract
- 1/4 cup whole grain rolled oats
- 1/4 cup natural nut butter (I used crunchy peanut butter)
- 1/3 cup semi-sweet dark chocolate chips
- Pre-heat oven to 350.
- Mix all ingredients (besides the chocolate chips) in a bowl…or if you’re fancy, shove ’em in a food processor.
- Pour mixture and distribute evenly in either a well greased brownie pan or something similar. I used a loaf pan.
- Bake for 30-40 mins (I did 35 and they came out perfect!).
- Allow to cool, cut, and enjoy! 🙂