Baked Chickpea Peanut Butter Maple Protein Bars (Higher Protein, Lower Carbs)
Dense, chewy baked bars made from blended chickpeas, peanut butter, and maple syrup. Adjusted to be higher in protein and lower in carbs by adding whey protein and reducing maple syrup.
- 1
Heat oven to 175°C (350°F) and line a small baking pan (about 20x20 cm / 8x8 in) with parchment.
- 2
Drain and rinse chickpeas very well; blot dry with paper towels to reduce moisture.
- 3
Add chickpeas, peanut butter, maple syrup, eggs, vanilla, baking powder, salt, and whey protein powder to a food processor or high-speed blender.
- 4
Blend until very smooth, scraping down the sides as needed; continue blending until no chickpea pieces remain for best texture.
- 5
Pour and spread the batter evenly into the lined pan (it will be thicker than the original).
- 6
Bake until the center is set and a toothpick comes out mostly clean, about 20–24 minutes.
- 7
Cool in the pan for 15 minutes, then lift out and cool completely before slicing into bars for clean cuts.
- 8
Slice into 8 bars and store in an airtight container in the fridge up to 5 days.
