Discover Gooey Gluten-free & Vegan Chickpea Pumpkin Bars with rich dark chocolate and a touch of fall spice—perfect for a healthy treat!

Scale

1 2.1 oz Hu Chocolate bar (I used 70% dark chocolate)

Canola Oil Spray

1/4 cup powdered sugar (for topping)

1 15oz can chickpeas

1/3 cup pumpkin puree

1/4 cup tahini

1/4 cup Oat Haus Cookie Dough Granola Butter

1/2 cup maple syrup

2 tsp vanilla extract

3/4 cup oat flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

1/4 tsp cinnamon

1/4 tsp salt

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Drain and rinse the chickpeas. Preheat the oven to 400 degrees Fahrenheit.
Combine all of the wet ingredients in a food processor and blend until smooth. Set aside for now.
In a mixing bowl, sift the oat flour into the bowl and then add the remaining dry ingredients, besides the chocolate.
Combine the wet and dry mixtures and stir well.
Once you no longer see any flour, cut the chocolate bar into small chunks of about 1/4 inch.
Add the chocolate into your mixture and mix well.
Take an 9×9 baking pan and coat with a thin layer of canola oil spray to avoid sticking.
Add your mixture to the baking dish and bake at 400 degrees Fahrenheit for 5 minutes.
Without opening the oven, reduce oven heat to 350 degrees Fahrenheit and cook for an additional 5-6 minutes until a toothpick comes out clean. (Please keep in mind the chocolate is melting in the mixture)
Let cool, then top with powdered sugar using a sifter.
Cut into 9 pieces and enjoy

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