One of my favorite, favorite desserts is a gooey chocolate chip cookie. I love how the really good ones bend, but don't snap, and how the melted chocolate chips ooze out when you take a bite. How the best cookies are thick and soft, and just melt in your mouth.
Today what I've done is taken the best, most delicious, cookie I can think of, and turned it into a thick, gooey Chocolate Chip Bar. Aaaand... I made it pretty darn good for you too!
So, you're probably thinking to yourself, what's the catch? How can something that looks and sounds so decadent be healthy? Well, I'll have you know that I've got a few tricks up my sleeve. I'll give you a run down of all the healthy swaps in the recipe.
- Canned white beans -> they replace the butter/fat and provide a lot of the bulk of the bars
- Banana + maple syrup -> all you need in the form of a sweetener. No sugar here!
- Tofu -> adds bulk and lends to the gooey texture
- Oats -> they replace all the flour and make the recipe gluten free
Hopefully you're not too afraid at this point, because these bars are not something you want to miss out on.
Gooey Chocolate Chip Bars
- 1 (15oz) can white beans
- 1 ripe banana
- 1 1/2 cups rolled oats
- 1 cup shelf stable tofu (200g)
- 1/4 cup applesauce
- 2 tbsp maple syrup
- 2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup chocolate chips
Preheat oven to 350F. Line an 8x8 pan with parchment paper. Drain and rinse beans. In the bowl of a food process combine all ingredients except chocolate chips. Blend until a smooth mixture forms, with no bean or tofu chunks. Once smooth, add chocolate chips and process quickly to incorporate. Pour into prepared pan and spread into an even layer. Bake in preheated oven for 30 minutes, until mixture has set. Let cool completely before slicing into 16 squares and serving. Store in fridge.
Revisited Recipe of the Day:
Chocolate Chip Banana Cookie Pie