Well, these days, what with the two (and soon to become three) jobs, there isn’t time for the decadence of previous months vis a vis baking expeditions into the soul of the taste buds. Nevertheless, I try to, at least once a fortnight, make these beauties below, for a splash of difference in our daily dishes. These are ideal for pre-workout munchies or even for second breakfast with coffee and an apple. 😀
I ganked the recipe from Chow Gypsy, and I’m sommer going to paste some of the recipe here:
- 1 ½ cup cooked chickpeas
- 1 ½ c oats
- ½ cup nut butter (I used almond nut butter, because hawmylawd it is divine, but yes…see more below- either way, it must be “drippy”)
- 1 cup packed pitted dates (about 12)
- 3 tbs toasted sesame seeds
- 1/4 cup honey (for completely vegan vibes, use agave nectar and add in some agar agar to stabilize it somehow).
- 2 tbs applesauce (or sub maple syrup or more honey)
- 1 tbs cinnamon
- 3 packets stevia (about 1 1/2 tsp) or 1-2 tbs sugar (last time I completely omitted this and they came out darn fine without)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 bar dark chocolate (100 grams or about ½ c chocolate chips) (vegan!)
Directions Preheat oven to 200 degrees CELSIUS, line a baking pan with baking paper and spray it with cooking spray stuff to keep the blotchies away.
Chop dates into small pieces and blend them in the food processor for until they are relatively broken down, then add the chickpeas and let them also break down. It may start to look somewhat dry, but that’s fine. Then throw everything else except for the chocolate into the food processor and pulse just enough to blend. Press mixture firmly and evenly into the baking pan. I kept a cup of water at hand and pressed the mixture down with the back of a spoon because it really gets to be a thick mixture that needs prompting to budge and smooth out. I don’t usually fill an entire baking pan but then I just make sure my edges are nice and neat.
Bake for about 25 minutes, or until sides start to brown. I usually like to leave them in somewhat.
Remove, let cool completely so that it won’t break up later. Don’t cut yet.. Once cool, remove from the pan and set yourself up for drizzling chocolate over the top. I just chuck my meltable chocolate discs into a very wiped-down bowl and go at it until I can spread chocolate over every inch with a spatula. Chow Gypsy recommends that one can also just make patterns and drizzle, but bah! Plonk back into the fridge for a while til it hardens, then cut generously.
I would have taken some to work today to share, but despite having made them on Sunday or so, they are pretty much all gone! ai ai!
Next time I’m going to introduce crushed all bran flakes and other elements, such as cranberries for a different taste and texture, but this is really divine. The almond nut butter makes it take like marzipan, which I don’t really like in general, but this is NOM.