Throwback to these raw cookie dough bars which I make with one special ingredient – cannellini beans!
Chickpeas also work a treat and they’re so delicious 
here’s the recipe:
For the cookie dough base:
1 can cannellini beans (400g)
1/4 cup vanilla protein powder
1 tbsp raw or brown sugar
pinch of salt
1 tbsp peanut butter
1/2 cup chocolate chips or chopped dark choc pieces
Caramel filling:
1/2 cup peanut butter
2 tbsp coconut oil
+ 2 tbsp dark choc for drizzle on top
In a blender combine the drained beans, protein, sugar, salt & peanut butter. Mix to form a smooth cookie dough.
Add the chocolate chips and mix again so chocolate is mixed through (I only pulsed a couple of times)
Transfer mixture to a tray or container lined with baking paper. Press it down to pack it in, using the base of a heavy glass helps. (You can place the glass on top of the baking paper if you fold it over) set in the freezer for 15-20 mins.
In the microwave, melt the peanut butter & coconut oil. Stir so it’s smooth. Remove the tray and pour this over the top. Return to the freezer to set for 1 hour.
Melt the chocolate using the broiler method or microwave, stir as it melts and remove from heat. Remove the tray from the freezer and cut into slices. Holding a knife under hot water first helps cutting it.
Drizzle the melted chocolate over the top. Store in a container in the freezer.
Happy Thursday
