Okay, so that time that I made those black bean brownies? I also tried this out: coconut bars made from chick peas. Believe it. I actually liked these significantly better than the brownies. The texture was fun and gooey and these were a hit at the potluck I attended. I refrigerated these overnight and ate the leftovers the next day- I can’t say I’d recommend that. These were great warm, out of the oven, or at room temperature, but did not last the test of time overnight. After tasting the leftovers my niece told me, “yea, I’ve had better things from you.”

I found this recipe also on Forgiving Martha, made some tweaks and here you go. Talk about hiding your kids’ veggies and proteins! Next time I might try eliminating the flax and adding an egg.

Coconut Butterscotch Bars
1 can chickpeas, drained and rinsed very very well
1/2 cup brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon almond milk
1/4 cup ground flax seeds
1/4 cup peanut butter
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/8 cup unsweetened shredded coconut plus 2 tablespoons for topping
1/2 cup butterscotch chips

Preheat oven to 350 degrees. Line a square 8-inch baking sheet with foil. Blend chickpeas, vanilla and peanut butter in blender until smooth. Add the sugar, ground flax seeds, baking powder, baking soda, and salt to the blender and pulse until just blended. Add coconut.

Pour batter into prepared baking dish. Sprinkle additional tablespoons of coconut and butterscotch chips on top. Bake for about 30-40 minutes or until slightly browned on top. Let cool 15 minutes before slicing and serving.