Last week I came up with this healthy twist on a chocolate bar, and have since tweaked the recipe to make sure it’s up to scratch. I’ve taken the popular American concept of cookie dough but based my recipe on wholesome, nutritious ingredients to create a snack or treat that’s a good source of protein and nutrients.
They’re a little higher in sugar than some snack bars as I prefer to sweeten my treats with honey or maple syrup, but of course you can use something like stevia, which has less of an impact on blood concentration levels, if you prefer.
These are very satiating and I chose to enrobe them in dark chocolate to make them that bit more indulgent. They’re certainly slightly unusual in taste due to the secret ingredient – chickpeas! Don’t be alarmed, they taste nice, I promise! I’ve used flavours such as vanilla and cinnamon to sweeten and spice up the mixture.
No baking required for these and they’re fairly simple to make as long as you have a food processor. Keep them in the fridge so they don’t melt – they sort of remind me of a Choc Ice when you crunch into the chocolate coating and cold centre. I hope you enjoy them and let me know what you think if you give them a go!
Note: I’m not sponsored by any of the brands that I’ve mentioned, they’re simply some products that I love.
Makes approximately 10 bars
480g canned chickpeas, drained and rinsed
60g protein powder (I used Lomax Pro-Edge Performance whey in vanilla flavour. If you prefer unflavoured protein, then I’d recommend The Organic Protein Company’s whey, which I also love).
5tsp vanilla extract
6tsp ground cinnamon
4tbsp peanut butter (I used Pip & Nut)
2.5-3 tbsp maple syrup or raw honey
50ml almond/coconut milk (or your preferred milk)
200g dark chocolate (roughly 2 bars – I used Doisy & Dam’s Maca, Vanilla & Cacaco nibs chocolate bars, which added a nice crunch!)
1.) Start by making the cookie dough: blend together all of the ingredients, except for the chocolate, in a food processor.
2.) Line a shallow 20cm-by-20cm square baking dish with baking paper. Spoon the mixture into the tray, spread and flatten with the back of a spoon. Cover with cling film and freeze for 3 hours.
3.) After 3 hours, melt the chocolate in a glass bowl over a pan of water on a medium heat, stirring frequently until smooth.
4.) Once the chocolate has melted, remove the cookie dough from the freezer and cut into bars (makes about 10). Line a baking tray with more baking parchment.
5.) Dip the bars fully into the chocolate to coat all over (I used two large spoons to do this bit!) or alternatively cover the surface of the bars only, or drizzle the chocolate over.
6.) Place each chocolate-covered bar onto the baking tray and leave the chocolate coating to harden – this should happen fairly quickly. Once cooled, transfer the bars to an airtight container and store in the fridge.