These peanut butter and jelly dessert bars will take you right back to your childhood! Made with chickpeas, no added sugar, and whole grain flour, they'll delight both that inner child, and outer adult!
1canNo Added Salt Chickpeas (or 1 ½ cup), drained and rinsed
½cupDate Paste(see notes)
⅓cupNatural Peanut Butter
½cupWhole Wheat Flour(or oat or almond flour for gluten free)
1teaspoonVanilla Extract
1teaspoonBaking Powder
½teaspoonBaking Soda
¼teaspoonSalt
For the swirl topping:
⅓cupAll Fruit Jelly(see above for recommendations)
2tablespoonNatural Peanut Butter
Instructions
Preheat oven to 350° F and line an 8x8 pan with parchment paper (or grease).
Add the chickpeas, date paste, and peanut butter to a food processor, and process on high a few minutes until the entire mixture is completely smooth. Scrape down the sides as needed.
Scoop the mixture into a bowl, and stir in the flour, baking powder and soda, vanilla, and salt.
Transfer to the prepared baking pan, and spread the batter evenly.
Pour the jelly on top, and spread over the entire surface. Drizzle with the remaining peanut butter, and swirl using a chopstick or knife.
Bake for 32-38 minutes, until the edges are golden brown.
Allow to cool in the pan for about 10 minutes before slicing and removing the bars to a cooling rack.
Store leftovers in an airtight container in the refrigerator.
Notes
To make date paste: Soak 1 cup dates in 1 cup hot water for at least 30 minutes. Transfer both dates and water to high speed blender, and blend on high until smooth.