Gluten Free Double Layer Bars
From jo_jo_ba 10 years agoIngredients
chocolate Layer:
- 1 1/2 cups (8.7 oz) cooked whole yellow peas (or chickpeas if you can't find the yellow peas), pureed shopping list
- 2 1/2 tbsp dutch process cocoa powder shopping list
- 1 tsp egg-replacer.html">Homemade Ener G Egg Replacer + 2 tbsp warm water shopping list
- 1 tsp vanilla shopping list
- 1 1/2 tbsp melted coconut oil (or vegan margarine) shopping list
- 1 tbsp tapioca starch shopping list
- 1/4 cup Pyure stevia baking formula (or 1/2 cup granulated sugar) shopping list
- 1/3 cup miniature chocolate chips shopping list
Blondie Layer:
- 1 1/2 cups (8.7 oz) cooked whole yellow peas (or chickpeas if you can't find the yellow peas), pureed shopping list
- 1 tsp egg-replacer.html">Homemade Ener G Egg Replacer + 2 tbsp warm water shopping list
- 1 tsp vanilla shopping list
- 1 1/2 tbsp melted coconut oil (or vegan margarine) shopping list
- 1 tbsp tapioca starch shopping list
- 3 tbsp coconut flour shopping list
- 1/4 cup Pyure stevia baking formula (or 1/2 cup granulated sugar) shopping list
- 2 tbsp chopped dried cherries shopping list
- 2 tbsp vegan butterscotch chips (see note) shopping list
How to make it
- Preheat the oven to 350F. Line a 9" pan with parchment.
- In a bowl, beat together all the "chocolate layer" ingredients until well combined.
- Spread in the prepared pan and set in the freezer to firm up while preparing the top layer.
- In another bowl, beat together the "blondie" ingredients until well combined.
- Spread onto the chilled chocolate batter in an even layer.
- Bake for 28-30 minutes, until a tester comes out with moist crumbs.
- Cool completely before cutting.
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