Peanut Butter Jelly Bars {Gluten-Free, Vegan}
A more nutritious spin on a childhood classic. These bars are primarily made with chickpeas, peanut butter and oats for a flavorful and filling breakfast or snack.
Equipment
- Food processor
- 8x8 baking pan
Ingredients
- 1 13.5oz can chickpeas drained and rinsed
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup all-natural creamy peanut butter
- ½ cup gluten-free rolled oats
- ½ cup peanuts
- 1 teaspoon baking powder
- ¼ teaspoons baking soda
- ¼ teaspoon sea salt
- ½ cup homemade or premade jelly
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper, leaving a couple of inches overhanging on two sides.
- In a food processor, combine the chickpeas, maple syrup or honey, and vanilla extract. Blend until the consistency of a chunky paste. Add the peanut butter and blend again, scraping down the sides and pulsing as you need to.
- In a medium mixing bowl, combine the oats, peanuts, baking powder, baking soda and salt. Add the mixture to the food processor and pulse a few times until a dough is formed. Transfer one cup of the dough to a small bowl and set aside.
- Press the remaining dough into the bottom of the prepared pan. Spread the jam evenly on top, then crumble the cup of reserved dough on top of the jam. Bake for 25 to 28 minutes, or until the edges start to pull away from the sides of the pan, and the top is slightly golden brown. Cool completely in the pan for 1 hour before transferring to the refrigerator to completely cool 2 to 3 more hours (see note).
Notes
Cooling: You will be able to better handle completely chilled bars. If you are able to chill overnight in the refrigerator, even better!