Black Bean Chocolate Protein Bars & Chickpea Peanut Butter Protein Bars (Vegan, High Protein)

Ingredients

• 1 15 oz can Black beans (Drained and rinsed, reserve aquafaba)
• 1 15 oz can Chickpeas (Drained, reserve aquafaba)
• 2 cups Old-fashioned rolled oats (Divided, 1 cup per recipe)
• 4 pieces Medjool dates (Pitted, about 1/2 cup)
• 8 scoops Vanilla plant-based protein powder (4 scoops per recipe (~60g protein total per recipe))
• 0.25 cup 100% cacao cocoa powder (For chocolate bars)
• 0.25 cup Maple syrup (For chocolate bars)
• 0.25 cup Allulose (For peanut butter bars)
• 0.5 cup Peanut butter powder (For peanut butter bars)
• 0.25 cup Peanut butter (For peanut butter bars)
• 0.25 cup Vegan chocolate chips (For topping chocolate bars)
• 1 cup Aquafaba (reserved bean liquid) (Divided, about 1/2 cup per recipe)
• to taste Salt (Sprinkle for both bars)
• 1 tbsp Brown cane sugar (Optional, for topping peanut butter bars)

Instructions

1. Prepare Black Beans and Chickpeas

   Open both cans. For black beans: drain, reserve aquafaba, rinse beans well. For chickpeas: drain, reserve aquafaba, do not rinse.

   Time: PT5M

2. Pulse Oats

   Add 1 cup oats to food processor. Pulse until oats are broken into small bits, not flour. Repeat for second batch.

   Time: PT3M

3. Make Black Bean Chocolate Bar Dough

   To pulsed oats, add black beans, 4 pitted dates, 4 scoops vanilla protein powder, 1/4 cup cocoa powder, 1/4 cup maple syrup, and about 1/4 cup aquafaba. Pulse until combined. Add remaining 1/4 cup aquafaba if needed for a dough ball consistency.

   Time: PT7M

4. Make Chickpea Peanut Butter Bar Dough

   To new pulsed oats, add chickpeas, 1/4 cup allulose, 4 scoops vanilla protein powder, 1/2 cup peanut butter powder, 1/4 cup peanut butter, and about 1/4 cup aquafaba. Pulse until combined. Add more aquafaba as needed for dough ball consistency.

   Time: PT7M

5. Line Pans and Fill

   Line two loaf pans with parchment paper. Scoop black bean dough into one, chickpea dough into the other. Press evenly into pans.

   Time: PT3M

6. Top and Season

   Sprinkle chocolate bars with vegan chocolate chips and a pinch of salt. Sprinkle peanut butter bars with a pinch of salt and optional brown cane sugar.

   Time: PT2M

7. Bake

   Preheat oven to 350°F. Bake both pans for 20 minutes.

   Time: PT20M

   Temperature: 350°F

8. Cool and Slice

   Remove pans from oven. Let cool in pan for 10 minutes, then lift out using parchment and cool completely. Slice each pan into 8 bars.

   Time: PT8M

9. Cleanup

   Wash food processor, pans, utensils, and wipe down counters.

   Time: PT20M

Nutrition Facts

Calories

220

Protein

14-18g

Carbohydrates

17-32g

Fat

1-8g

Fiber

4-7g