Make Ahead

Chewy Chickpea Bars (Decadent and Sweet)

April  2, 2014
1 Ratings
  • Makes 12
Author Notes

Chickpeas and Tahini are not just for hummus. I generally try to avoid flour as much as I can and since I don't eat dairy or sugar, it's almost impossible to find a dessert I can eat. So, I've learned to make my own decadent and sweet treats, my way. Let me introduce you to these Chewy Chickpea Bars; gluten-free, flourless, sugar-free and vegan. They are moist, chewy and unbelievable nutritious. They are easy to make and so delicious that no one will ever believe they're healthy! The perfect guilt-free sweet treat! I hope you enjoy them as much as I do.
Note: Since I don't eat sugar, 3 tablespoons of Maple Syrup is more than enough for my palette. If you prefer things on the sweeter side, you can add up to 2 additional tablespoons of Maple Syrup, but reduce the rice milk accordingly as you don't want a runny batter. In place of rice milk, you can use any other non dairy milk to keep it vegan, but I generally prefer rice milk as it is ligher than almond milk or soy milk. —Nissrine @ Harmony à la Carte

What You'll Need
  • 2 cups Cooked Chickpeas, thoroughly rinsed (NOT chickpea flower)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Vanilla Bean Scrapings
  • 3 tablespoons Natural Almond Butter
  • 3 tablespoons Tahini
  • 3 tablespoons Pure Maple Syrup
  • 3 tablespoons Unsweetened Rice Milk
  • 1/4 cup Crushed Walnuts
  • 1/4 cup Unsweetened Dark Chocolate Chunks
  1. Whiz all the ingredients together in a food processor until well combined, smooth and creamy. The batter should be a bit less dense than a cookie batter, but not runny.
  2. Poor batter into a parchment paper lined oven-safe dish and bake for about 30 minutes on 180 C (356 F).
  3. Remove from oven and let cool 1 hour before slicing. It will seem a bit undercooked when you take it out from the oven, but that's just because it needs time to set and firm up. 30 minutes in the oven is more than enough, any longer and it might harden too much much once cooled.

See what other Food52ers are saying.

  • boston foodie
    boston foodie
  • healthierkitchen
  • Nissrine @ Harmony à la Carte
    Nissrine @ Harmony à la Carte
  • Nelly

6 Reviews

Nelly May 28, 2014
These look delicious! I may have missed it, but what size pan should we make them in? Thank you!
Nissrine @. May 29, 2014
Hi Nelly, I used an 11x7 glass Pyrex dish to bake these. Hope you enjoy them as much as I do.
boston F. April 2, 2014
I just made these bars. It is awesome!!! Something between halvah and cookie dough. My family loved it. Thanks!
Nissrine @. April 3, 2014
So happy to hear that! Sometimes experiments produce the best recipes :-) Thanks for the feedback!
healthierkitchen April 2, 2014
This sounds really interesting. A little like Halvah?
Nissrine @. April 2, 2014
It's a bit like the texture of a moist and chewy brownie with a slight flavour of Halva. If you want more of a Halva flavour you could always increase the amount of tahini and reduce the amount of almond butter until you get the flavour profile you like. Please do let me know what you think if you try it out :-)