Have you ever opened a can of chickpeas and poured the vicious liquid down the drain? NEVER AGAIN. That liquid, referred to as aquafaba, can be used to create vegan macarons, meringues and these! While most of you are already onto the next recipe, this liquid can be whipped with added sweetness to mirror the froth of egg whites. Plus NO WASTE! (bonus points!!)
Yield: 20 ish small bars
For the filling-
1 cup canned chick pea liquid (two cans of beans will produce this)
1 bag coconut, shredded & sweetened
1/2 cup maple syrup (sub: honey, agave)
1 teaspoon vanilla
1-2 Tablespoons coconut flour (or regular flour, just to thicken)
Pinch of salt
For the coating-
8 oz dark chocolate chips
1 teaspoon coconut oil
- In a stand mixer, add the chickpea liquid and beat until frothy and doubled in size (this should resemble egg whites).
- Add in the coconut, maple syrup, vanilla, flour and salt. Fold together gently with a spatula.
- Pour the mixture onto a parchment covered baking pan and spread into a square. The mix should be about 1/2 inch thick.
- Bake in a 325 degree oven for 35 – 40 minutes or until lightly golden and firm to the touch.
- Once the bars have cooled, remove them from the pan and freeze for about 30 minutes. After freezing, cut the bars into 1 inch by 1 inch bars.
- In a microwave safe bowl, melt the chocolate chips with the coconut oil.
- Dip each bar into the chocolate and place onto a piece of parchment paper to set.
Keep these bars in the fridge or freezer until cravings hit! Freeze for up to 3 months or fridge for 1 month (they’ll be gone by then don’t worry!).