Post by Loupy on Nov 20, 2014 0:44:05 GMT -7
Flourless Chocolate Chip Cookie Bars
From: The Tone It Up Girls @ toneitup.com/
Ingredients:
1 can of chickpeas, drained (16 oz)
3/4 cup almond butter
2 teaspoons vanilla extract
1/2 cup coconut sugar
1/2 teaspoon salt
1/2 tsp baking soda
1 tsp baking powder
1 1/2 cups chocolate chips
Directions:
Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray.
You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best!
Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth.
Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade.
Pour into baking pan and sprinkle with a few more chocolate chips on top.
Bake for 45 to 60 minutes depending on what size dish you are using.
You’ll know they are done when the top is slightly browned.
Remove from the oven and allow bars to cool for 10-15 minutes before cutting.
Store in an airtight container in the fridge for up to a week!
From: The Tone It Up Girls @ toneitup.com/
Ingredients:
1 can of chickpeas, drained (16 oz)
3/4 cup almond butter
2 teaspoons vanilla extract
1/2 cup coconut sugar
1/2 teaspoon salt
1/2 tsp baking soda
1 tsp baking powder
1 1/2 cups chocolate chips
Directions:
Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray.
You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best!
Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth.
Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade.
Pour into baking pan and sprinkle with a few more chocolate chips on top.
Bake for 45 to 60 minutes depending on what size dish you are using.
You’ll know they are done when the top is slightly browned.
Remove from the oven and allow bars to cool for 10-15 minutes before cutting.
Store in an airtight container in the fridge for up to a week!
