It’s crazy to think I’ve been blogging nearly four years already. In my head, the blog is somehow younger than its age. Perhaps because I haven’t grown it to all I imagined it to one day become. Or maybe because I haven’t been able to commit the time to it I had hope. Nor have I yet to start/plant the garden I dream of one day cultivating in our back yard. Growing things locally and allowing that food to fuel and inspire the recipes I share.
Regardless, I love having this little space to share and interact with each of you. And hopefully one day in the near future, I’ll be able to put the time into it the way I always envisioned and hoped. Although with the birth of our second child due in 7 weeks, that might not be the case in the immediate future. Still, for those of you who follow along and have for some time, thank you. Thank you for your support and encouragement, it’s means more than you’ll ever know.
Whew…apparently the pregnancy hormones have brought about some sentimentality in me today. And not just that, a craving for these amazing Healthy Chocolate Chip Fudgy Brownie Bars! I can’t say that chocolate sits real well on my stomach these days, mostly due to the heartburn, but that doesn’t stop me from craving nor eating it!
Using gluten-free oats and vegan chocolate chips, these Healthy Chocolate Chip Brownie bars can easily be both gluten-free and vegan, making them a great option to suit everyone’s dietary needs. But even better, they’re delightfully delicious! The texture is moist and gooey, with the perfect amount of sweetness and loads of rich chocolate.
And being that they’re made with only six ingredients, one of which is garbanzo beans, yes beans! No need to feel guilty if you find yourself reaching for a second…or third. 
For another tasty treat featuring garbanzo beans, check out my Grain Free Pumpkin Chocolate Chip Cookies!
Healthy Chocolate Chip Fudgy Brownie Bars + Vegan
Ingredients
- 1 can organic garbanzo beans rinsed and drained
- 1 cup unsweetened vanilla almond milk or but milk of choice
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup oat flour {certified gluten-free if needed}
- 1/2 cup + 2 tbsp semi sweet chocolate chips {vegan if needed}
Instructions
- Preheat oven to 350 degrees and grease or butter 8x8 square pan. Add 1/2 cup whole rolled oats to NutriBullet or Ninja and process until ground to a fine flour consistency. I used the smoothie attachment to my Ninja and processed approx 30-40 seconds.
- Add rinsed and drained garbanzo beans to bowl of food processor with almond milk. Blend on high until pureed, this took about 1 minute 15 seconds with my Ninja.
- Add pureed garbanzo bean and milk mixture to large bowl, add in coconut sugar, vanilla extract, oat flour, and 1/2 cup semi sweet chocolate chips, stir to combine.
- Pour mixture into prepped 8x8 pan and bake in oven for 40 minutes. Remove after 40 minutes, sprinkle with additional 2 tbsp chocolate chips and bake additional 5 minutes.
- Allow to cool before cutting. Cut into 12 pieces and serve warm - enjoy!
Nutrition
Adapted from Beaming Banana’s Vegan Chocolate Chip Cookie Gooey Bars.
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