Ingredients
1 (400g) can chickpeas, drained and rinsed. Or you can use 240g cooked chickpeas
1/4 cup protein powder – I used a vegan vanilla protein powder
1/4 cup almond butter
1/4 cup maple syrup
1/2 tsp vanilla paste or 1 tsp vanilla extract
1/4 cup protein powder – I used a vegan vanilla protein powder
1/4 cup almond butter
1/4 cup maple syrup
1/2 tsp vanilla paste or 1 tsp vanilla extract
Method
Blend all the ingredients together in the food processor until smooth.
Press the mixture into a loaf tin (I used a 22×12 cm loaf tin).
Refrigerate for 2 hours, then slice into 6-8 bars.
Optional – drizzle with some melted dark chocolate to make them extra yummy!
Store in an air tight container for up to 4 days.
Enjoy!
Press the mixture into a loaf tin (I used a 22×12 cm loaf tin).
Refrigerate for 2 hours, then slice into 6-8 bars.
Optional – drizzle with some melted dark chocolate to make them extra yummy!
Store in an air tight container for up to 4 days.
Enjoy!
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