i think i made a baked protein brownie bar once with chickpeas. im trying to find the recipe. thats how i ended up here. i would modify it with less chickpea, add cacao, add protein powder, eggs......
@@ChrisWatkinsPortraits ya chickpeas make a great binder for treats like this. Sounds like if you experiment with a recipe you’ll come out with something tasty!
Just made these, turned out amazing. Roasted the chickpeas in just a wee bit of coconut oil just to get some flavour into them, also pre-processed them with the sweetener just to get them as fine as possible before adding the other ingredients. It helped to rid some of that raw chickpea flavour.
I made these tonight with sunflower seed butter and left out the chocolate due to food intolerances and they turned out soooo good! It was a rich salty and sweet combination that I will definitely be making again! I give it 5 stars!
Oh that's so fantastic to hear! Thank you for letting me know you really enjoyed them with sunflower butter! That's so great. Thank you for trying them!🥰
Ohhhh YUM! I need to work on a recipe for black bean brownies because now you have me craving brownies!! And no, I don't think there is anything chickpeas can't do 😉
Thank you so much! 🥰 that’s really great to hear 👍🏼 and if there’s ever a specific recipe or video you want to see don’t hesitate to let me know! Thanks for watching!!
So simple but so delicious! I would never thin to make this using chick peas. I like the knife tip! Really enjoyed this from start to end. Look forward to your soup next week. Keep up the great work. James
Is there some alternative ingredient to replace the fat part, such as peanut butter and oil? trying to keep calories as low as possible. I know about the powdered peanut butter, would this still harden if i replace the oil for say applesauce? I use applesauce in my cake and muffin mixes to replace oil. would that work for this too?
Hmmm I’ve never used powdered peanut butter but if you’re mixing it with water I would think you can just make it runny enough that you can pour it over the chickpea layer and that way you don’t have to add anything else to it. I’m not sure if it will harden in the fridge but it should freeze so you can leave the bars to set in the freezer. You can definitely try apple sauce (I use that as an oil substitute as well) and again, in the freezer it will certainly freeze up. I hope this helps but let me know if you have any more questions and certainly let me know if you try it with powdered peanut butter and how that works.
Oh great I’ve never tried it with chickpea flour but I would think you can substitute the 1/4 cup oat flour for 1/4 chickpea flour. You could always start with 2 or 3 tbsp and then add the 4th if you need it (4 tbsp in 1/4 cup). Sometimes raw chickpea flour doesn’t have the best taste but if you’re more used to it and considering all the other flavours in there I do think it should work well. Let me know what you try and how it works out!
For sure. Any other nut or seed butter would work just the same. Tahini (sesame seed paste), wow butter, or sunflower butter. If you want to avoid nut and seed butters altogether you can probably just omit the little bit of peanut butter in the base and top the bar with a thin layer of chocolate instead. I hope this helps!
Hey I just found your channel and am loving the content but I was wondering if you could add the macros (protein, calories, carbs...etc) into your videos and recipes as that would be very useful for anyone trying to watch there diet and be more macro conscious.
I’m glad you’ve found my channel and are enjoying the content! Thank you for that suggestion. I haven’t focused on gathering the macros for my recipes yet but as we grow it’s definitely a function we will consider adding to the blog. It’s good to know you would find it helpful. Thank you and I’m sorry I don’t have that info for you yet.
Absolutely. If you have any neutral oil (canola, sunflower etc.) you could use that instead. You can also omit the oil all together, it just makes it easier to get a smooth peanut butter layer and helps it to set up more firmly. If you do place the bars in the freezer the peanut butter will freeze well enough even without the oil. I hope this helps and let me know how it works out for you.
I haven’t focused on calculating the macros for my recipes but I quickly punched this one into a free app I have called “Cronometer” and it estimates for one of 12 servings: 5.3g protein, 14.6 g carbs, 7.4g fat.
I make these with soybeans, and I cannot tastes the beans. I add oats though, so maybe that makes a difference. BTW: I use soy because it contains more protein.
Just a little simple modification you can even have these if you are diabetic... (I like crunchy peanut butter and used dark chocolate. didn't notice the 'chickpea' taste)
@@TastyThriftyTimely yeah.. I'm experimenting with some recent dietary restrictions so I'm playing with some of the recipes I find on You Tube.. Lentil breads etc. The one that hurts the most is the diabetes. so I'm looking for the "snacky" type deserts things.
@@Lordmaniax357 I’m glad you were able to try this one out and adapt it for yourself. Let me know if you ever have ideas for recipes you’d like to see or ingredients you would like included more.
@@TastyThriftyTimely The issue I am currently finding is that a lot of the "diabetic" recipes get lumped in with the 'keto' stuff and a lot the keto tend towards the high cholesterol side of things. but like I said I'm currently experimenting with the lentils for substitutes.. breads and hamburgers etc. (and chia seeds are great for fiber and textures)
@@Lordmaniax357 Ah ya. I’ve been thinking of experimenting with using lentils in sweeter treats actually. I’ve made brownies from black beans and these chickpea bars so I’m thinking red lentils could mash down into sweets pretty well. I’ll experiment with that soon. Thank you for reminding me 👍🏼
I haven’t focused on calculating the macros for my recipes but it is something I will keep in mind going forward. I quickly punched the recipe into a free app I have called “Cronometer” that can track your nutrition and exercise. You can record recipes you frequently make in the app so it’s a handy tool. If you make 12 servings of these bars, each bar has approx 5.4g protein, 7.5g fat, and 14.8g carbs. It’s also high in fibre, folate, has b vitamins, manganese, omega 6, iron etc.
I’m sorry, I don’t have the macros for these snacks. I haven’t been calculating the nutritional values for my recipes but it is something I will keep in mind for the future!
ngl this is the exact thing I was looking for. Some other recipes call for actual protein powder, I'm trying to save money here! No point in making my own protein bars if I still have to buy the powder amirite
Oooo I’m sorry that happened! Did you maybe add the water that the dates soaked in? Otherwise, perhaps it was mixed too long and the chickpeas turned into more of a hummus than a dough?
@Tasty Thrifty Timely Hi 👋 Hmm maybe I did .. So the slightest extra water is not a good thing ? I may have added 1-2 tablespoons of water when trying to blend/crush the chickpeas, plus the dates .. double boo boo I think 🤔 thnx for help .. Ate mine as a spoon dessert still yummy 😋 🙏👍🇬🇷
@@alexitselentis7904 haha well I’m glad it didn’t go to waste and you were still able to enjoy it in a way! If you try it again and follow along with the recipe on my blog, I have a photo in there that shows what the texture of the dough should be. If you’re having a really hard time blending it down then a little bit of water or more peanut butter/maple syrup should help but in order for it to be a firm dough I do try to limit how much extra moisture goes in. I hope this has helped!!
Absolutely. Compared to a store bought protein bar these certainly don’t have as much protein. You could increase the protein by adding a protein powder to the mixture! I intended these more as a sweet treat that happens to pack in a good dose of protein compared to other sweets by having the base be made with chickpeas. A protein powder would be a great way to boost up the amount of protein in these though 👍🏼
@@TastyThriftyTimely true, honestly I just like them for the fiber and the cleanup being much quicker than traditional cookie dough recipes that have butter
I tend to keep them in the freezer where they should be perfectly fine for a month. Kept in the fridge they should keep well for up to 2 weeks. I would avoid keeping them out of the fridge for any longer than a couple hours just to keep them firm and fresh.
I made this today and it tasted like disappointment and regret. What a waste of ingredients (especially pure maple syrup, which is expensive). Next time I want something healthy and sweet with a little bit of extra protein, I’ll just eat a banana or apple with some peanut butter.
@@tvismyfriend8331 I’m sorry you didn’t enjoy it. I tried to be quite clear in this video that you can taste the chickpeas and I prefer them frozen because I find the bean taste less noticeable that way. It took me a couple tastes to get used to the flavour and start enjoying them so if you haven’t tossed them and keep trying them in small doses I hope they might get easier to enjoy. If you eat ice cream or frozen yogurt you could try crumbling them up and adding them to ice cream to mimic little cookie dough bits (they might be easier to enjoy that way and your ingredients won’t have gone to waste). Similarly, you could blend small pieces into smoothies.
