I’m sure you like chocolate. Most people do. But there’s chocolate, and then there’s chocolate. My favorite chocolate? Askinosie.
You want to talk about farms, and what companies are doing to promote those very entities? Askinosie Chocolate is the place to go. They work directly with cacao farmers all over the world to ensure direct trade, and the highest quality beans in their chocolate. They also AND they’re based out of my hometown of Springfield, MO! Take a look at what they’re all about:
“We have a lot of respect for farmers. Farming, as a way of life, a career, an art and a necessity has been a part of our family in the Ozarks for generations. This appreciation is part of what led us down the path to Direct Trade—because farmers are an essential piece of the puzzle. We want to honor farmers as experts and craftsmen, so we treat them as such and consider them partners in our business.” -Askinosie.com
Did I mention it’s great in baking? Because it is. Especially in these gooey gluten free, vegan, Chocolate Chip Cookie Bars! These are thick, soft, chewy, and full of melty bits of chocolate – and the healthy, fiberful chickpeas are completely unnoticeable. Yes, you can get the best of both worlds!
Total Time: 25 minutes Makes 12 Cookie Bars
You Will Need:
- 1 can (15 oz) garbanzo beans (drained and rinsed)
- 1/4 cup oat flour
- 1/2 cup almond butter
- 1/3 cup maple syrup (or other liquid sweetener)
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup chocolate chips
- 1 oz. 72% Askinosie Dark Chocolate Bar , chopped
- optional salt for sprinkling
Preheat oven to 350 Degrees. Grease down an 8×8 pan and set aside. Combine all ingredients except the chocolate chips into a food processor. Blend until smooth. Add the chocolate chips, and pulse the processor a couple of times until they’re mixed in. Then pour into the greased 8×8 pan, and sprinkle the Askinosie chocolate bits over the top.
Bake at 350 for 20-22 minutes, until a fork comes out clean, and edges are barely pulling away from the side of the pan. Sprinkle with sea salt if you choose, and let the pan cool on a wire rack for 15 minutes before cutting into squares. Enjoy!