Can we get a round of applause for the avocado, please? I love this creamy fruit! The color, the texture, the versatility, the fiber! It’s a little nutrition powerhouse and it makes me so happy to put that into something fun and sweet.
1 serving of this Black Forest goodness has 34.6 grams of carbohydrates, 7.4 grams of protein, 11.6 grams of fiber (almost HALF your recommended daily intake!), and 12.8 g of fat.
Adapted: The Big Man’s World
Servings: 12
396 Cal, 23 g Fat, 20 g Carb, 8 g Fiber, 27 g of Protein (without chocolate)
Ingredients:
- 1/2 cup garbanzo bean flour
- 1 1/2 cups protein powder
- 2 cups nut/seed butter
- 1/2 cup Allulose syrup
- 1 cup chocolate chips, Optional
Instructions:
- Prep your pan: Line a 9×13-inch pan with parchment paper.
- Mix dry: In a large mixing bowl, combine garbanzo bean flour and protein powder.
- Warm wet ingredients: In a small bowl, gently warm the nut/seed butter and allulose syrup until smooth (microwave 20–30 seconds or use a small saucepan on low heat).
- Combine: Pour the warm mixture into the dry ingredients. Stir until a thick dough forms.
- If too dry or crumbly, add 1–2 tablespoons of water, a little at a time, until the mixture holds together firmly.
- Press & chill: Transfer the mixture into the lined pan. Press down firmly into an even layer using a spatula or your hands.
- Optional chocolate top: Melt chocolate chips (microwave or double boiler) and spread over the top.
- Set: Refrigerate for 1–2 hours, or freeze for 30 minutes, until firm.
- Slice & store: Cut into bars. Store in the fridge (up to 2 weeks) or freezer (up to 3 months). Let it come to room temp before enjoying for best texture.
Notes:
- For a legume-free bar, sub coconut, almond or other gluten-free flour for garbanzo bean flour
- Making Allulose Syrup: To make allulose syrup, combine 1/4 cup allulose powder with 1/4 cup water in a saucepan. Heat over medium heat, stirring until the allulose dissolves completely. Let cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.
- All nutrition information was calculated using Cronometer
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