One of the parts about meal prepping that I have enjoyed the most is finding fun, clean recipes to make to satisfy my (quite large) sweet tooth. This recipe is a combination of a recipe I found on Pinterest and some spur of the moment variations on my part (luckily I wrote down what and how much of what ingredient I used to remember!). They turned out just how I like my cookie bars- thick, gooey and moist. To top it all off, the recipe is light enough to not feel one bit guilty about your indulgence. Because let’s face it- we all deserve a treat every now and then! And why not make the treat one fits right in with your healthy eating?!
And for the record- this passed the fiance, family and friend test. And by “passed” I mean they ate a piece, didn’t make a face and said “Tastes good… and healthy”. Hey, I’ll take it! 
Ingredients:
2 cups cooked chickpeas
1 cup chocolate almond milk
1/4 cup peanut butter
1/4 cup almond butter
1/4 cup coconut flour
1 Tbsp ground flax seed
1 Tbsp Truvia baking blend
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup carob chips
2 Tbsp peanut butter chips
Pre-heat oven to 350.
In a blender or food processor, combine the chickpeas and almond milk until smooth. Pour into a bowl and add the remaining ingredients, except for the peanut butter chips, stirring until it is all incorporated and you have a thick yet smooth consistency.
Line a 7×11 baking pan (or a 9×13 for a thinner cookie) with parchment paper and then pour the batter and evenly distribute it out into the pan. Sprinkle the peanut butter chips on top.
Bake the cookie bars for 40 minutes, or until a toothpick inserted in the middle comes out clean. It may take longer, depending on your oven and the temperature (mine likes to fluctuate quite a lot), so keep an eye on them!
Once done, remove the parchment paper (with the bars still in it) and place it on a cooling rack to cool and then cut!
Mine made about 20 or so good sized cookies.
Let me know how yours turn out!
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