Chocolate and Peanut Butter Fridge Bars

Chocolate, Peanut Butter & Chickpea Fridge Bars

This recipe will blow your mind. These amazing chocolate peanut butter fridge brownie bars have a secret ingredient: chickpeas! Unusual, but absolutely delicious. And there is no cooking required.

Inspired by this recipe? Why not try this Chocolate Hazelnut Banoffee Pie recipe?

Prep Time: 2 minutes
Cooking Time: 5 minutes
Serves: 6

THERE'S MORE WHERE THIS CAME FROM!

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Ingredients

14 oz can of chickpeas, drained
1/2 lb medjool dates, pitted
4 tablespoons crunchy peanut butter
5 tablespoons raw cacao
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
2 tablespoons cacao nibs
2 tablespoons chopped hazelnuts, plus extra to scatter
1 1/2 oz vegan chocolate
sea salt flakes

This recipe will blow your mind. These amazing chocolate peanut butter fridge brownie bars have a secret ingredient: chickpeas! Unusual, but absolutely delicious. And there is no cooking required.

Inspired by this recipe? Why not try this Chocolate Hazelnut Banoffee Pie recipe?

Prep Time: 2 minutes
Cooking Time: 5 minutes
Serves: 6

Preparation

Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix. Now add the cacao nibs and hazelnuts, and pulse once to mix.
Line a 17 x 22cm baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges.
Gently melt the chocolate in a small bowl suspended over a small saucepan of boiling water.
Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle over a little salt. Refrigerate for at least 4 hours, or overnight, to firm up.
Remove from the tray and cut into squares. The bars are best kept in the fridge where they will keep for 3–4 days, or store in the freezer for up to a few weeks.

Tip: swap the peanut butter for almond butter and add a teaspoon almond essence.

Method

Put the chickpeas, dates, peanut butter, cacao, coconut oil, vanilla and a generous pinch of sea salt into a food processor or high-speed blender. Blitz until you get a smooth mix. Now add the cacao nibs and hazelnuts, and pulse once to mix.
Line a 17 x 22cm baking tray with baking parchment then spoon the mix into the tray. Smooth out to the edges.
Gently melt the chocolate in a small bowl suspended over a small saucepan of boiling water.
Drizzle the melted chocolate over the mixture in the tray, then scatter with some chopped hazelnuts and sprinkle over a little salt. Refrigerate for at least 4 hours, or overnight, to firm up.
Remove from the tray and cut into squares. The bars are best kept in the fridge where they will keep for 3–4 days, or store in the freezer for up to a few weeks.

Tip: swap the peanut butter for almond butter and add a teaspoon of almond essence.