ooey gooey yumminess and not bad for you!
There’s a consistent flow of pumpkin products coming from my home. Pumpkin pie is the point of it all. We wish for the pumpkin pie taste to be had in many ways, cold, frozen, hot, drinkable, crunchable, smooth and creamy, and here—-chocolaty.
Yield 16 Bars
- ½ cup organic peanut butter or almond butter
¾ cup mashed pumpkin
2 cups cooked chick peas
2 tablespoons millet flour
3 egg whites
1 tablespoon molasses
1/3 cup agave nectar or honey
1 tablespoon extra virgin coconut oil
- 1/4 teaspoon sea salt
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- Pinch ginger
- Pinch nutmeg
- 2 teaspoons vanilla extract
- 1/2 cup vegan (no butter fat; only cocoa butter) chocolate chips, plus 1/4 cup for sprinkling on top
Preheat oven to 350°. Spray a 9×9 inch baking pan or pie pan with lecithin cooking spray.
Alternatively you can use large ramekins and cut them pie shaped, or small ramekins for individual serving.
Put all ingredients, except chocolate chips, into a food processor and process until smooth. Stir in chocolate chips. Scrap out batter into pan using a spatula to get all the batter out. Sprinkle more chocolate chips on top.
Bake for 30 minutes or until knife inserted comes out fairly clean.
Cool at least somewhat before cutting into squares.