Candy Bars

3/4c peanut butter (runny Kirkland all natural)

1/4c agave nectar and 1/4 c honey and 1/4 c dates

1 egg

1-2 tsp vanilla

1 can chickpeas (or cannelloni or white), pureed in food processor

1 1/4 c rolled oats

1/3-1/2 c whole wheat flour

1/4c ground flax seed (opt)

1/8-1/4c wheat germ

1 tsp baking powder

1 tsp salt

2oz good quality dark chocolate or carob chips, finely chopped


Puree dates and beans. 
pour into bowl with remaining ingredients (including chic chips). 
Stir and pour into 10 x 13 pan

or:

In a separate bowl combine oats, flour, flax, wheat germ, baking powder and salt.

Combine pb, agave, and egg in mixer, and beat until well combined--about a minute.

Add vanilla.

Stir in chickpea puree until well mixed.

Slowly stir in dry mixture until well combined. Mixture will be thick.

Shape into a rectangle on a lined cookie sheet, about 1/4 inch thick. Sprinkle chocolate over the top but do not add any to batter.

Bake at 350° in preheated oven for 10 Ten minutes, until cookie is set. Do not over cook!
Check internal temp with thermometer. at least 180*

Spread out chocolate, cover with foil, and allow to cool for about 10 minutes, and cut into bars. Store in refrigerator.