1 cup water
5 ounces dates, about 10 dates
2 (15.5 oz) cans canned chickpeas, drained and rinsed
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 teaspoon baking powder
2 tablespoons organic cacao nibs
Bring the water to a boil. Soak dates in hot water for at least 5 minutes or until they are soft. While waiting, preheat the oven to 350 F. Line a 8*8 inch baking dish with parchment paper.
In a blender, mix all ingredients together except for the cacao nibs and blend them until smooth. Spread the mixture onto the baking dish. Sprinkle onto the surface some cocoa nibs. Bake for 30-40 minutes. Refrigerate before cutting into squares.
Does baking soda make a difference? We tested the same recipe with and without baking soda. You can see in the following picture that with baking soda, the bar was able to raise a bit more and therefore has a more fluffy texture. Honestly the one without tastes very good too.
We learned this recipe from our friend Janelle Schirmer. Janelle is a registered dietitian and you can find her on Instagram @eatwellwithjanelle_rdn sharing vegan recipes and dietary advice.