Description
These High-Protein Chocolate Chip Cake Bars are a delicious and nutritious treat perfect for a healthy snack or post-workout boost. Made with chickpeas, protein powder, almond butter, and sweetened naturally with maple syrup, these bars combine rich flavors and a moist, tender texture with the irresistible taste of dark chocolate chips.
Ingredients
Dry Ingredients
- 1 ½ cups canned chickpeas, drained well
- ½ cup almond flour (or oat flour)
- ½ cup protein powder (plain or vanilla flavor)
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup natural almond butter (or natural nut butter of choice)
- ½ cup maple syrup
- ¼ cup egg whites
- 2 tsp vanilla extract
Add-ins
- ½ cup dark chocolate chips (plus more for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper to prevent sticking during baking.
- Combine Ingredients: Add all the ingredients except the chocolate chips into a blender. This includes the chickpeas, almond flour, protein powder, almond butter, maple syrup, egg whites, vanilla extract, baking soda, and salt.
- Blend Batter: Blend the ingredients until smooth and well combined, ensuring the chickpeas are fully pureed to achieve a cake-like batter consistency.
- Mix in Chocolate Chips: Remove the blender blade and gently stir in the ½ cup of dark chocolate chips. Pour the batter evenly into the prepared pan and sprinkle additional chocolate chips on top if desired.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the surface is puffed up and golden brown. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 12 equal pieces for serving. This lets the bars set properly and makes them easier to handle.
Notes
- You can substitute almond flour with oat flour for a slightly different texture and flavor.
- Use plain or vanilla protein powder based on preference; vanilla adds a sweeter flavor.
- Natural almond butter or any natural nut butter works well; avoid varieties with added sugar or oil.
- Ensure chickpeas are well-drained to prevent excess moisture in the batter.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For vegan variation, replace egg whites with a plant-based egg substitute like aquafaba.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
