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Vegan Chocolate Chip Gingerbread Bars

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 bars

Ingredients
  

  • 1 1/2 cups canned chickpeas, drained and rinsed 
  • 1 cup nondairy milk - I used unsweetened almond milk
  • 1 cup date paste - 15 medjool dates blended with 1 cup hot water
  • 1/4 cup molasses
  • 3/4 cup rolled oats, blended into flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground ginger
  • 1/4 cup vegan chocolate chips, plus more to melt and drizzle on top if desired

Instructions
 

  • Preheat the oven to 350 degrees.
  • Blend the chickpeas and nondairy milk until totally smooth.
  • In a large bowl, mix the chickpea puree, date paste, and molasses.
  • Add the oat flour, pumpkin pie spice, and ground ginger, and stir to combine.
  • Fold in the vegan chocolate chips, and pour the batter into a nonstick or parchment-lined square pan.
  • Bake the bars for 40 minutes, then let them cool for at least 30 minutes in the pan before serving.
  • Top with a drizzle of melted chocolate if desired.
  • Store leftovers in the refrigerator.