i think i made a baked protein brownie bar once with chickpeas. im trying to find the recipe. thats how i ended up here. i would modify it with less chickpea, add cacao, add protein powder, eggs......
@@ChrisWatkinsPortraits ya chickpeas make a great binder for treats like this. Sounds like if you experiment with a recipe you’ll come out with something tasty!
Just made these, turned out amazing. Roasted the chickpeas in just a wee bit of coconut oil just to get some flavour into them, also pre-processed them with the sweetener just to get them as fine as possible before adding the other ingredients. It helped to rid some of that raw chickpea flavour.
I made these tonight with sunflower seed butter and left out the chocolate due to food intolerances and they turned out soooo good! It was a rich salty and sweet combination that I will definitely be making again! I give it 5 stars!
Oh that's so fantastic to hear! Thank you for letting me know you really enjoyed them with sunflower butter! That's so great. Thank you for trying them!🥰
So simple but so delicious! I would never thin to make this using chick peas. I like the knife tip! Really enjoyed this from start to end. Look forward to your soup next week. Keep up the great work. James
Thank you so much! 🥰 that’s really great to hear 👍🏼 and if there’s ever a specific recipe or video you want to see don’t hesitate to let me know! Thanks for watching!!
Ohhhh YUM! I need to work on a recipe for black bean brownies because now you have me craving brownies!! And no, I don't think there is anything chickpeas can't do 😉
Is there some alternative ingredient to replace the fat part, such as peanut butter and oil? trying to keep calories as low as possible. I know about the powdered peanut butter, would this still harden if i replace the oil for say applesauce? I use applesauce in my cake and muffin mixes to replace oil. would that work for this too?
Hmmm I’ve never used powdered peanut butter but if you’re mixing it with water I would think you can just make it runny enough that you can pour it over the chickpea layer and that way you don’t have to add anything else to it. I’m not sure if it will harden in the fridge but it should freeze so you can leave the bars to set in the freezer. You can definitely try apple sauce (I use that as an oil substitute as well) and again, in the freezer it will certainly freeze up. I hope this helps but let me know if you have any more questions and certainly let me know if you try it with powdered peanut butter and how that works.
For sure. Any other nut or seed butter would work just the same. Tahini (sesame seed paste), wow butter, or sunflower butter. If you want to avoid nut and seed butters altogether you can probably just omit the little bit of peanut butter in the base and top the bar with a thin layer of chocolate instead. I hope this helps!
Oh great I’ve never tried it with chickpea flour but I would think you can substitute the 1/4 cup oat flour for 1/4 chickpea flour. You could always start with 2 or 3 tbsp and then add the 4th if you need it (4 tbsp in 1/4 cup). Sometimes raw chickpea flour doesn’t have the best taste but if you’re more used to it and considering all the other flavours in there I do think it should work well. Let me know what you try and how it works out!
Hey I just found your channel and am loving the content but I was wondering if you could add the macros (protein, calories, carbs...etc) into your videos and recipes as that would be very useful for anyone trying to watch there diet and be more macro conscious.
I’m glad you’ve found my channel and are enjoying the content! Thank you for that suggestion. I haven’t focused on gathering the macros for my recipes yet but as we grow it’s definitely a function we will consider adding to the blog. It’s good to know you would find it helpful. Thank you and I’m sorry I don’t have that info for you yet.
Just a little simple modification you can even have these if you are diabetic... (I like crunchy peanut butter and used dark chocolate. didn't notice the 'chickpea' taste)
@@TastyThriftyTimely yeah.. I'm experimenting with some recent dietary restrictions so I'm playing with some of the recipes I find on You Tube.. Lentil breads etc. The one that hurts the most is the diabetes. so I'm looking for the "snacky" type deserts things.
@@Lordmaniax357 I’m glad you were able to try this one out and adapt it for yourself. Let me know if you ever have ideas for recipes you’d like to see or ingredients you would like included more.
@@TastyThriftyTimely The issue I am currently finding is that a lot of the "diabetic" recipes get lumped in with the 'keto' stuff and a lot the keto tend towards the high cholesterol side of things. but like I said I'm currently experimenting with the lentils for substitutes.. breads and hamburgers etc. (and chia seeds are great for fiber and textures)
@@Lordmaniax357 Ah ya. I’ve been thinking of experimenting with using lentils in sweeter treats actually. I’ve made brownies from black beans and these chickpea bars so I’m thinking red lentils could mash down into sweets pretty well. I’ll experiment with that soon. Thank you for reminding me 👍🏼
I make these with soybeans, and I cannot tastes the beans. I add oats though, so maybe that makes a difference. BTW: I use soy because it contains more protein.
I haven’t focused on calculating the macros for my recipes but I quickly punched this one into a free app I have called “Cronometer” and it estimates for one of 12 servings: 5.3g protein, 14.6 g carbs, 7.4g fat.
Absolutely. If you have any neutral oil (canola, sunflower etc.) you could use that instead. You can also omit the oil all together, it just makes it easier to get a smooth peanut butter layer and helps it to set up more firmly. If you do place the bars in the freezer the peanut butter will freeze well enough even without the oil. I hope this helps and let me know how it works out for you.
I haven’t focused on calculating the macros for my recipes but it is something I will keep in mind going forward. I quickly punched the recipe into a free app I have called “Cronometer” that can track your nutrition and exercise. You can record recipes you frequently make in the app so it’s a handy tool. If you make 12 servings of these bars, each bar has approx 5.4g protein, 7.5g fat, and 14.8g carbs. It’s also high in fibre, folate, has b vitamins, manganese, omega 6, iron etc.
ngl this is the exact thing I was looking for. Some other recipes call for actual protein powder, I'm trying to save money here! No point in making my own protein bars if I still have to buy the powder amirite
I’m sorry, I don’t have the macros for these snacks. I haven’t been calculating the nutritional values for my recipes but it is something I will keep in mind for the future!
Oooo I’m sorry that happened! Did you maybe add the water that the dates soaked in? Otherwise, perhaps it was mixed too long and the chickpeas turned into more of a hummus than a dough?
@Tasty Thrifty Timely Hi 👋 Hmm maybe I did .. So the slightest extra water is not a good thing ? I may have added 1-2 tablespoons of water when trying to blend/crush the chickpeas, plus the dates .. double boo boo I think 🤔 thnx for help .. Ate mine as a spoon dessert still yummy 😋 🙏👍🇬🇷
@@alexitselentis7904 haha well I’m glad it didn’t go to waste and you were still able to enjoy it in a way! If you try it again and follow along with the recipe on my blog, I have a photo in there that shows what the texture of the dough should be. If you’re having a really hard time blending it down then a little bit of water or more peanut butter/maple syrup should help but in order for it to be a firm dough I do try to limit how much extra moisture goes in. I hope this has helped!!
Absolutely. Compared to a store bought protein bar these certainly don’t have as much protein. You could increase the protein by adding a protein powder to the mixture! I intended these more as a sweet treat that happens to pack in a good dose of protein compared to other sweets by having the base be made with chickpeas. A protein powder would be a great way to boost up the amount of protein in these though 👍🏼
@@TastyThriftyTimely true, honestly I just like them for the fiber and the cleanup being much quicker than traditional cookie dough recipes that have butter
I tend to keep them in the freezer where they should be perfectly fine for a month. Kept in the fridge they should keep well for up to 2 weeks. I would avoid keeping them out of the fridge for any longer than a couple hours just to keep them firm and fresh.
I made this today and it tasted like disappointment and regret. What a waste of ingredients (especially pure maple syrup, which is expensive). Next time I want something healthy and sweet with a little bit of extra protein, I’ll just eat a banana or apple with some peanut butter.
@@tvismyfriend8331 I’m sorry you didn’t enjoy it. I tried to be quite clear in this video that you can taste the chickpeas and I prefer them frozen because I find the bean taste less noticeable that way. It took me a couple tastes to get used to the flavour and start enjoying them so if you haven’t tossed them and keep trying them in small doses I hope they might get easier to enjoy. If you eat ice cream or frozen yogurt you could try crumbling them up and adding them to ice cream to mimic little cookie dough bits (they might be easier to enjoy that way and your ingredients won’t have gone to waste). Similarly, you could blend small pieces into smoothies.
Are you thinking yea or nay for chickpeas in your sweet treats?
Yeah!!! 🙌
Yeah! Awesome.
@@jet1708 haha perfect!
i think i made a baked protein brownie bar once with chickpeas. im trying to find the recipe. thats how i ended up here. i would modify it with less chickpea, add cacao, add protein powder, eggs......
@@ChrisWatkinsPortraits ya chickpeas make a great binder for treats like this. Sounds like if you experiment with a recipe you’ll come out with something tasty!
I just made some, and it is Seriously incredible!!
And I literally have a delicious protein bar for two weeks!
Awesome! Thank you so much for trying them and I’m so glad you like them! Thanks for letting me know and enjoy!
Just made these, turned out amazing. Roasted the chickpeas in just a wee bit of coconut oil just to get some flavour into them, also pre-processed them with the sweetener just to get them as fine as possible before adding the other ingredients. It helped to rid some of that raw chickpea flavour.
Oh awesome! I’ve never tried roasting them. Thank you for letting me know! I’m glad you liked them!
I made these tonight with sunflower seed butter and left out the chocolate due to food intolerances and they turned out soooo good! It was a rich salty and sweet combination that I will definitely be making again! I give it 5 stars!
Oh that's so fantastic to hear! Thank you for letting me know you really enjoyed them with sunflower butter! That's so great. Thank you for trying them!🥰
I made this today. It is a keeper. Thank you!
Great! I’m so glad it’s a keeper for you 😊 thank you so much for letting me know!
So simple but so delicious! I would never thin to make this using chick peas. I like the knife tip! Really enjoyed this from start to end. Look forward to your soup next week. Keep up the great work. James
Thank you so much James! I’m excited for the soup too!
your editing and voiceovers are on-point. Very easy to watch.
Thank you so much! 🥰 that’s really great to hear 👍🏼 and if there’s ever a specific recipe or video you want to see don’t hesitate to let me know! Thanks for watching!!
I love black bean brownies, so this is of course now on my list. Is there anything chickpeas can't do?
Ohhhh YUM! I need to work on a recipe for black bean brownies because now you have me craving brownies!! And no, I don't think there is anything chickpeas can't do 😉
Can it teach me how to make love?
I'll be using "sneaking a bean" as an excuse at work to watch your videos.
lol 👍🏼
Don’t tell them.
@@TheDeadmanTT your secret is safe with me!!
I love chickpeas, so I’ll try this on the weekend. Thanks! ❤
Wonderful 🥰 You’ll have to keep me posted and let me know how you like it!
Nice and easy, will try these. Thanks for the recipe :)
Thank you and you’re welcome 🥰 You’ll have to let me know how you like them when you give them a go 👍🏼
That looks so good. Thanks for the recipe!
You’re welcome! I’m glad they look tasty!
These look really good! Thankyou for sharing this recipe
Thank YOU for checking it out 🥰 You’ll have to keep me posted and let me know if you give them a try!
You are a star! Great recipes and I adore your videos. So professional and entertaining. I wish I could subscribe twice.
Aw thank you so much! That means the world to me! Ps I wish you could subscribe twice too 😂🥰
Wow, these look yummy! Awesome videography btw.
Thank you so much! I’m glad they look yummy and you liked the video:) thanks for watching and letting me know you liked it ☺️
I saw your red lentil curry recipe on Reddit…just watched 2 of your other videos too! Thanks 🙏
@@darrow3065 oh that’s so great 👍🏼 I’m glad you found us. Never hesitate to let me know what kind of recipes or videos you would find helpful!
Gotta try these!
Yay 🥰 You’ll have to let me know what you think of them!!
Is there some alternative ingredient to replace the fat part, such as peanut butter and oil? trying to keep calories as low as possible. I know about the powdered peanut butter, would this still harden if i replace the oil for say applesauce? I use applesauce in my cake and muffin mixes to replace oil. would that work for this too?
Hmmm I’ve never used powdered peanut butter but if you’re mixing it with water I would think you can just make it runny enough that you can pour it over the chickpea layer and that way you don’t have to add anything else to it. I’m not sure if it will harden in the fridge but it should freeze so you can leave the bars to set in the freezer. You can definitely try apple sauce (I use that as an oil substitute as well) and again, in the freezer it will certainly freeze up. I hope this helps but let me know if you have any more questions and certainly let me know if you try it with powdered peanut butter and how that works.
Are there any options to use in place of peanut butter
For sure. Any other nut or seed butter would work just the same. Tahini (sesame seed paste), wow butter, or sunflower butter. If you want to avoid nut and seed butters altogether you can probably just omit the little bit of peanut butter in the base and top the bar with a thin layer of chocolate instead. I hope this helps!
we have chickpea (gram) flour, how much should I use for the above recipe?
Oh great I’ve never tried it with chickpea flour but I would think you can substitute the 1/4 cup oat flour for 1/4 chickpea flour. You could always start with 2 or 3 tbsp and then add the 4th if you need it (4 tbsp in 1/4 cup). Sometimes raw chickpea flour doesn’t have the best taste but if you’re more used to it and considering all the other flavours in there I do think it should work well. Let me know what you try and how it works out!
Dinner taking about snacks
Definitely could be dinner and definitely could be a snack 😉
@@TastyThriftyTimely and i would love to eat 🙈
Definitely let me know if you give it a try!!
Hey I just found your channel and am loving the content but I was wondering if you could add the macros (protein, calories, carbs...etc) into your videos and recipes as that would be very useful for anyone trying to watch there diet and be more macro conscious.
I’m glad you’ve found my channel and are enjoying the content! Thank you for that suggestion. I haven’t focused on gathering the macros for my recipes yet but as we grow it’s definitely a function we will consider adding to the blog. It’s good to know you would find it helpful. Thank you and I’m sorry I don’t have that info for you yet.
Just a little simple modification you can even have these if you are diabetic... (I like crunchy peanut butter and used dark chocolate. didn't notice the 'chickpea' taste)
Oh that’s great to hear! Thank you 👍🏻
@@TastyThriftyTimely yeah.. I'm experimenting with some recent dietary restrictions so I'm playing with some of the recipes I find on You Tube.. Lentil breads etc. The one that hurts the most is the diabetes. so I'm looking for the "snacky" type deserts things.
@@Lordmaniax357 I’m glad you were able to try this one out and adapt it for yourself. Let me know if you ever have ideas for recipes you’d like to see or ingredients you would like included more.
@@TastyThriftyTimely The issue I am currently finding is that a lot of the "diabetic" recipes get lumped in with the 'keto' stuff and a lot the keto tend towards the high cholesterol side of things. but like I said I'm currently experimenting with the lentils for substitutes.. breads and hamburgers etc. (and chia seeds are great for fiber and textures)
@@Lordmaniax357 Ah ya. I’ve been thinking of experimenting with using lentils in sweeter treats actually. I’ve made brownies from black beans and these chickpea bars so I’m thinking red lentils could mash down into sweets pretty well. I’ll experiment with that soon. Thank you for reminding me 👍🏼
I make these with soybeans, and I cannot tastes the beans. I add oats though, so maybe that makes a difference. BTW: I use soy because it contains more protein.
Yum! Soybeans sound tasty too! I’ll have to try that next time! I’ve definitely gotten more use to the taste over time. Thanks for checking them out 🥰
What are the macros? Does anybody knows? Please
I haven’t focused on calculating the macros for my recipes but I quickly punched this one into a free app I have called “Cronometer” and it estimates for one of 12 servings: 5.3g protein, 14.6 g carbs, 7.4g fat.
That peanut butter icing 🤤
My goodness
Right? Can’t beat it 🤤❤️
Looks great!
Thank you so much ☺️!
Hey! I would like to try the recipe, but I don't have coconut oil at home. Do you have suggestions what can I switch it with?
Absolutely. If you have any neutral oil (canola, sunflower etc.) you could use that instead. You can also omit the oil all together, it just makes it easier to get a smooth peanut butter layer and helps it to set up more firmly. If you do place the bars in the freezer the peanut butter will freeze well enough even without the oil. I hope this helps and let me know how it works out for you.
Yummy
Hehe thank you!! They’re definitely a constant in our freezer!
what are the macros?
I haven’t focused on calculating the macros for my recipes but it is something I will keep in mind going forward. I quickly punched the recipe into a free app I have called “Cronometer” that can track your nutrition and exercise. You can record recipes you frequently make in the app so it’s a handy tool. If you make 12 servings of these bars, each bar has approx 5.4g protein, 7.5g fat, and 14.8g carbs. It’s also high in fibre, folate, has b vitamins, manganese, omega 6, iron etc.
@@TastyThriftyTimely thank you!
@@the_vuke you’re welcome!
Are chickpeas boiled here?
Yes they need to be cooked for this recipe so you can use canned cooked chickpeas or if you cook them yourself they do need to be boiled and soft.
Amazing
Thank you!
ngl this is the exact thing I was looking for. Some other recipes call for actual protein powder, I'm trying to save money here! No point in making my own protein bars if I still have to buy the powder amirite
Oh good! I totally get that. Im glad this is what you were looking for! Let me know what you think when you give it a try!
Macros?
I’m sorry, I don’t have the macros for these snacks. I haven’t been calculating the nutritional values for my recipes but it is something I will keep in mind for the future!
I made these .. But they came out way more sticky and wet than these 😢 Amy suggestions anyone ? 🙏
Oooo I’m sorry that happened! Did you maybe add the water that the dates soaked in? Otherwise, perhaps it was mixed too long and the chickpeas turned into more of a hummus than a dough?
@Tasty Thrifty Timely Hi 👋 Hmm maybe I did .. So the slightest extra water is not a good thing ? I may have added 1-2 tablespoons of water when trying to blend/crush the chickpeas, plus the dates .. double boo boo I think 🤔 thnx for help .. Ate mine as a spoon dessert still yummy 😋 🙏👍🇬🇷
@@alexitselentis7904 haha well I’m glad it didn’t go to waste and you were still able to enjoy it in a way! If you try it again and follow along with the recipe on my blog, I have a photo in there that shows what the texture of the dough should be. If you’re having a really hard time blending it down then a little bit of water or more peanut butter/maple syrup should help but in order for it to be a firm dough I do try to limit how much extra moisture goes in. I hope this has helped!!
Most seductive chocolate bar making video
Hehe thank you! Chocolate definitely has a way of doing that 🤤
@@TastyThriftyTimely Ha ha. Good recipe though. 😉
Thank you! It’s definitely one of our favourites!
No hate or anything but this doesn't have that much protein.
Absolutely. Compared to a store bought protein bar these certainly don’t have as much protein. You could increase the protein by adding a protein powder to the mixture! I intended these more as a sweet treat that happens to pack in a good dose of protein compared to other sweets by having the base be made with chickpeas. A protein powder would be a great way to boost up the amount of protein in these though 👍🏼
@@TastyThriftyTimely true, honestly I just like them for the fiber and the cleanup being much quicker than traditional cookie dough recipes that have butter
@@damnbro_idc I’m all for less clean up 👍🏼 I’m glad you’ve found that to be the case with these!
Shelf life?
I tend to keep them in the freezer where they should be perfectly fine for a month. Kept in the fridge they should keep well for up to 2 weeks. I would avoid keeping them out of the fridge for any longer than a couple hours just to keep them firm and fresh.
I made this today and it tasted like disappointment and regret. What a waste of ingredients (especially pure maple syrup, which is expensive). Next time I want something healthy and sweet with a little bit of extra protein, I’ll just eat a banana or apple with some peanut butter.
@@tvismyfriend8331 I’m sorry you didn’t enjoy it. I tried to be quite clear in this video that you can taste the chickpeas and I prefer them frozen because I find the bean taste less noticeable that way. It took me a couple tastes to get used to the flavour and start enjoying them so if you haven’t tossed them and keep trying them in small doses I hope they might get easier to enjoy. If you eat ice cream or frozen yogurt you could try crumbling them up and adding them to ice cream to mimic little cookie dough bits (they might be easier to enjoy that way and your ingredients won’t have gone to waste). Similarly, you could blend small pieces into smoothies.