Chickpea Protein Bars (Gluten-Free, Grain-Free, Vegan

• Vegan
• Gluten free

• Produce

  • 1 2 cup packed, very soft dates (about 6-8, packed very soft
  • 1 15-ounce can Chickpeas
  • 1/3 cup Cranberries, dried

• Canned Goods

  • 2/3 Vanilla protein powder, all-natural vegan

• Condiments

  • 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Pepitas

Found on powerhungry.com

Description

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• ½ cup packed, very soft dates (about 6-8)
• ¼ cup creamy peanut butter (or any creamy nut/seed butter, e.g., almond, sunflower seed, tahini)
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• ⅔ all-natural vegan, vanilla protein powder (like this, or use your favorite)
• ⅓ cup pepitas (green pumpkin seeds), toasted
• ⅓ cup dried cranberries

Directions

• Line a 9x5-inch loaf pan (e.g. parchment paper, foil, plastic wrap)
• In a large food processor, process the chickpeas, dates, peanut butter, vanilla and salt until smooth, stopping and scraping the sides of processor bowl once or twice.
• Add the protein powder, pepitas and cranberries. Pulse until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
• Press mixture evenly into prepared pan.
• Refrigerate at least 4 hours or freeze 1 hour until firm. Remove using pan liner and cut into bars, Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).

Nutrition