CHOCOLATE CHIP SQUARES

If you’re anything like me, you’re always ready for a sweet delight mid-day which often includes chocolate but I also want something that is healthy.  These squares are the perfect combination of sweetness and goodness.  The medjool dates add fibre and are naturally sweet while the almond butter and chickpeas provide the protein.  I had to include chocolate in this square of course, making it the perfect balance of naughty and nice!!

Prepare crust:

Place all ingredients except water in food processor.  Pulse until a coarse but even consistency is achieved.  While still pulsing, add water one teaspoon at a time.  After all the water has been added the crust should stick together nicely between your fingers.

Press the crust into a lined 8” x 8” pan.  I like using the back of a spoon to help achieve a smooth and even layer.  Place in freezer.

Prepare filling:

In food processor add all ingredients except chocolate chips.  Blend until smooth.

Stir in mini chocolate chips.

Remove crust from freezer.   Spread filling evenly over crust.

Prepare chocolate topping:

Place chocolate chips and coconut oil in a small microwave-safe cup.  Microwave until chocolate has melted. Spread evenly over filling.

Place in freezer to set for minimum 2 hours.

Lift out of the pan and cut into 16 squares.  I eat these babies right out of the freezer!!!

Print
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CHOCOLATE CHIP SQUARES

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: none (2 hours freeze)
  • Total Time: 2 hours + 20 minutes
  • Yield: 16 squares 1x
  • Category: dessert/snack
  • Method: blend and freeze
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

If you’re anything like me, you’re always ready for a sweet delight mid-day which often includes chocolate, but I also want something that is healthy.  These squares are the perfect combination of sweetness and goodness.  The medjool dates add fibre and are naturally sweet while the almond butter and chickpeas provide the protein.  I had to include chocolate in this square of course, making it the perfect balance of naughty and nice!!

 


Ingredients

Scale

Crust:

  • ½ cup medjool dates, pitted and chopped (~ 5 dates)
  • 1 cup gluten-free rolled oats
  • 2 tablespoons ground flaxseed
  • ½ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • 10 teaspoons water

Filling:

  • 398 ml can chickpeas, drained
  • 4 tablespoons pure maple syrup
  • ¼ cup raw almond butter
  • 2 teaspoons pure vanilla extract
  • ½ cup mini chocolate chips

Chocolate topping:

  • 1/2 cup dairy free chocolate chips
  • 1 tablespoon coconut oil

Instructions

Prepare crust:

  1. Place all ingredients except water in food processor.
  2. Pulse until a coarse but even consistency is achieved.  While still pulsing, add water one teaspoon at a time.  After all the water has been added the crust should stick together nicely between your fingers.
  3. Press the crust into a lined 8” x 8” pan.  I like using the back of a spoon to help achieve a smooth and even layer.
  4. Place in freezer.

 

Prepare filling:

  1. In food processor add all ingredients except chocolate chips.
  2. Blend until smooth.
  3. Stir in mini chocolate chips.
  4. Remove crust from freezer.
  5.  Spread filling evenly over crust.

Prepare chocolate topping:

  1. Place chocolate chips and coconut oil in a small microwave-safe cup.
  2. Microwave until chocolate has melted.
  3. Spread evenly over filling.
  4. Place in freezer to set for minimum 2 hours.
  5. Lift out of the pan and cut into 16 squares.

Notes

These squares taste best right out of the freezer!!

Keywords: vegan dessert, vegan square, vegan treat, chickpea recipe, healthy dessert, easy recipe, gluten-free dessert

 

 

 

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