Vegan Chickpea Chocolate-Chip Bars

I’m getting into Yoga again. I don’t know why, but for some reason when I do Yoga after waking up I am so much more productive for the rest of that day. I’m still learning so I have to perfect the poses, but it still works.

Nowadays when I wake up I turn on my diffuser, put in some tea-tree, lavender or Joy essential oil, change, pop out my Yoga mat and use that to wake up.It really makes me feel great. I also think it will be a great way to enjoy the days next month during NaNoWriMo. I’m excited and scared for that at the same time.

Even though I’m trying to eat healthier again, sometimes you just need to change things up. Also, sometimes you just need chocolate (duh).
So a little while ago I made a big batch of these chickpea chocolate-chip bars to bring to work as a snack.

I asked people on Instagram whether they were interested in the recipe. Some people really wanted it so here it is.

“Disclaimer”: While they are definitely healthier than most cookie/bar you can get in stores I don’t recommend eating these all the time. They still aren’t super healthy. But whenever you want to satisfy your cravings without consuming piles of dough and sugar I think this is a great alternative.

Vegan Chickpea Chocolate-Chip bars

– Baking tin (I used a square one and filled it 2/3 of the way, a cake tin may be better)
– big can/jar cooked chickpeas (mine was about 310 g)
– 50 g buckwheat flakes
– 1/2 banana
– tsp baking powder
– few drops vanilla extract
– dash of cinnamon
– 40-50 g dates
– tbsp maple syrup
– 100 g vegan chocolate chips or cut up chocolate bar *

Preheat the oven to 180 C.


In a blender, mix all ingredients except for the chocolate. The mixture must become smooth and creamy. It will not be totally smooth, you’ll see a little bit of texture, but all the ingredients must be broken down.

With a spoon or fork mix in the chocolate chips.

Line the baking tin with baking paper or coconut oil (I prefer the paper, I don’t like these bars too oily).
Fill the tin with the mixture. Make sure its nice and even, the dough won’t rise that much so what you see is what you get.

Put the tin in the oven for 20-30 minutes. When you take it out it must be done but it must still be a little doughy (that’s what makes them so delicious). You don’t want them to dry so if you don’t trust your oven make sure you check on them every 5 minutes, or so.

When you take them out you’ll want to eat them right away, but don’t! Like a good things, these bars need time to cool down. You’ll thank me later.
Once they’re cool cut them up and keep them in a closed container. This batch lasted me a little over a week.

* Instead of chocolate you can also use raisins, dried fruit or nuts. I’m just a basic bitch loving anything chocolate chip.

I hope you enjoyed this recipe and if you try it out be sure to let me know what you think!

I’m going back to reading/writing/enjoying my new diffuser. Also, if anyone else also uses a diffuser let me know if you have any great essential-oil mixes. I’m still starting out but I’m loving it so far and I would love to try some different things.

I hope you all have a great day.

love, isabelle


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