This weeks recipe is from our fave gal Lauren Hunter AKA The Wholesome Hunter. She's a pretty badass blogger and shares healthy recipes, workouts and lifestyle tips. You'd be mad not to check her out @thewholesomehunter
These little bars of deliciousness are sweetened with honey or maple syrup, but of course you can use something like stevia, which has less of an impact on blood concentration levels.
They’re have a slightly unusual taste due to the secret ingredient – chickpeas! But don’t be alarmed, they taste blummin nice, we promise! Flavours such as vanilla and cinnamon to sweeten and spice up the mixture - you can experiment with flavours how you like. 😀
No baking required for these and they’re fairly simple to make as long as you have a food processor. Keep them in the fridge so they don't melt.
Makes approximately 10 bars
480g canned chickpeas, drained and rinsed
60g protein powder (I used Lomax Pro-Edge Performance whey in vanilla flavour. If you prefer unflavoured protein, then I'd recommend The Organic Protein Company's whey, which I also love).
5tsp vanilla extract
6tsp ground cinnamon
4tbsp peanut butter (I used Pip & Nut)
2.5-3 tbsp maple syrup or raw honey
50ml almond/coconut milk (or your preferred milk)
200g Doisy & Dam's Maca, Vanilla & Cacaco nibs chocolate bars, which added a nice crunch!
1) Start by making the cookie dough: blend together all of the ingredients, except for the chocolate, in a food processor.
2) Line a shallow 20cm-by-20cm square baking dish with baking paper. Spoon the mixture into the tray, spread and flatten with the back of a spoon. Cover with cling film and freeze for 3 hours.
3) After 3 hours, melt the chocolate in a glass bowl over a pan of water on a medium heat, stirring frequently until smooth.
4) Once the chocolate has melted, remove the cookie dough from the freezer and cut into bars (makes about 10). Line a baking tray with more baking parchment.
5) Dip the bars fully into the chocolate to coat all over (I used two large spoons to do this bit!) or alternatively cover the surface of the bars only, or drizzle the chocolate over.
6) Place each chocolate-covered bar onto the baking tray and leave the chocolate coating to harden - this should happen fairly quickly. Once cooled, transfer the bars to an airtight container and store in the fridge.