Vegan | Gluten-Free| Only 122 calories
Yield: 9 bars.
Disclaimer: This recipe is addicting.
It’s so smooth and fudgey with just the right amount of natural sweetness. Yum.
It’s the kind of recipe that makes me excited to get up in the morning just so I can eat this for breakfast (I wish I was kidding) 🙊
Note* I use cashew butter in this recipe, it gives a nice smooth texture and cookie dough taste but if you prefer peanut butter or another nut butter feel free to sub!
⋇ 1/2 cup of rolled oats
⋇One medium banana
⋇1/4 cup of cashew butter (can sub peanut butter)
⋇One can of chickpeas (drained)
⋇ 1/2 teaspoon of stevia extract
⋇ 2 teaspoons of vanilla extract
⋇ 1/2 teaspoon of baking soda
⋇ 1/4 teaspoon of salt
⋇ 1/4 cup of fresh or frozen blueberries ⇢
1. Combine ingredients (besides the blueberries) in a food processor or blender, and mix until smooth
2. Fold in the blueberries and then pour into a greased pan and bake on 350 ℉ for 30 minutes.
*See Nutrition facts for this recipe below.