Chickpea Snickers Bar
One of my favorite candy bars growing up was the snickers bar. So I decided to make a unique version, with chickpeas. It will be nutritionally superior, high in fiber, healthier fats, lower in refined sugars. It’s a chickpea snickers bar! If you like this recipe be sure to check out this one too! and this one!
Crispy Chickpeas
I start by draining my can of chickpeas, saving the aquafaba (the liquid in the can). Then I divide the chickpeas into one cup and a half cup. For the one cup portion I rinse those chickpeas and try to remove some of the skins. To do that I just rinse them under cold water, jostle them around and the skins will float to the top. Then I dry them off, toss them into a bowl and give them a little olive oil and salt. Now these are going into my air fryer, about 350ºf for twenty or twenty five minutes.
Nougat
Now for the nougat I add my half cup of chickpeas to the food processor and pulse them up. Once it is the right consistency I take out three tablespoons that we are going to use later, and set it aside. Then I add one and a half cups of almond flour and two tablespoons of maple syrup to the food processor and quickly process it together. I grab a bread pan and line it with parchment paper and spread the mixture out inside, pressing it in and down. I take it out with the parchment and trim it down, then put it back in the pan and into the freezer for an hour.
Caramel
Now for our caramel, I add a cup of maple syrup to a saucepan along with a quarter cup of aquafaba. Bring that up to a boil and then turn the heat down and let it simmer. After it has been simmering for about five minutes I add the hummus mixture in and whisk. Cook for about twenty minutes or until the bubbles start to get larger and slower. The chickpeas are done in the air fryer so I’m going to crack a bunch of them in half. Then I take my bars out of the freezer. I dump the crispy chickpeas right on top of the bars and give them a press. I give them a little pinch of salt.
Bars
Once the bubbles have gotten large I add one teaspoon of coconut oil, along with around a quarter teaspoon of vanilla extract and whisk. Then add the caramel over the bars, but not while it is too hot! Now this goes into the freezer to firm up for another half hour or so. Once it is firm enough, I wipe down my knife with some coconut oil so that it doesn’t stick, and cut my bars! I make them about two finger width sizes. I cut eight bars. For the chocolate I’m going to do a microwave method.
Chocolate
I have 85% dark chocolate chips. I start with a cup and a half of it in a bowl with a tablespoon of coconut oil. Microwave for thirty seconds, stir, back into the microwave for thirty seconds, stir, fifteen seconds, stir. Check the temp and make sure it is not over 90ºf. If it is, continue stirring until it drops below 90ºf. I grab some forks and lower the candy bars into the chocolate mixture so that they are fully coated on both sides. I let some extra chocolate drip off. Toss them into the refrigerator and let them firm up. Once they are firm, there is a lot of extra chocolate on the outside so I trim them a little. They look and taste amazing! Watch the full video here!
One Can Of Chickpeas Will Change How You Think About Snickers
Ingredients
- 1 can chickpeas
- olive oil
- salt
- 1.5 cups almond flour
- 1 cup+2tbsp maple syrup
- 1.5 tbsp coconut oil
- 1/4 tsp vanilla extract
- 1.5 cup chocolate chips
Instructions
- Drain chickpeas, save the aquafaba. Divide chickpeas into one cup and half a cup. Rinse off one cup in cold water, try to remove skins. Dry them off, toss in a bowl and add olive oil and salt. Into the air fryer at 350ºf for 20-25 minutes.
- Add half cup chickpeas to food processor and pulse. Take out three tbsps and save for later. Add almond flour to food processor and maple syrup then process together.
- Line bread pan with parchment paper and spread the mixture out inside. Press it down and make it even. Put it in the freezer for about an hour.
- Add maple syrup to saucepan along with aquafaba. Bring it to a boil and then down to a simmer. After it has simmered for about 5 minutes add hummus mixture and whisk. Cook for 20 minutes.
- When chickpeas are done in air fryer I take them out and break some of them in half. Then I take the bars out of the freezer and add some salt.
- Add coconut oil and vanilla extract to saucepan and whisk. Once caramel isn't too hot, pour it over the bars and then into the freezer to firm up for about 30 minutes.
- Once it is firm, cut the bars. Then microwave the chocolate and coconut oil and once it is 90ºf, dip them. Making sure they are fully coated. Let them drip dry a little, then into the fridge to firm.