Chickpea Cranberry Chocolate Nut Bars

Contributed by Louise Lacanilao RD

Ingredients

• 1 can (14 oz/398 mL) no sodium added chickpeas, drained and rinsed
• 2 large eggs
• ½ cup natural peanut butter or nut free alternative
• ¼ cup hemp seeds
• ¼ cup (60 mL) honey
• ¼ cup chocolate chips
• ¼ cup dried cranberries
• 1 tsp (5 mL) canola oil

Directions

• Preheat oven to 350°F (175°C).
• Place drained chickpeas in a food processor and blend until a smooth paste is formed.
• Mix together eggs, peanut butter, hemp seeds, and honey in a medium bowl.
• Mix in chickpea paste.
• Fold in the chocolate chips and cranberries.
• Grease an 8 x 8-inch (1.4 L) baking dish with oil and spread the mixture into dish.
• Bake for 25 minutes.
• Leave in the pan to completely cool and firm up before slicing into 8 bars.
• Bars can be stored for up to 2 days on the counter, 1 week in the fridge, or 3 months in the freezer.