Malzemeler
¾ cup chickpeas (120 g)
6 Medjool dates
2 tablespoons unsweetened peanut butter
½ cup rolled oats (40 g)
20 g hazelnuts, coarsely chopped
40 g raw almonds, coarsely chopped (20 whole almonds set aside for topping)
1 tablespoon cocoa powder
1 teaspoon cinnamon
Tarifler
Soak the chickpeas overnight, then boil and drain.
Remove the pits from the dates and soak them in hot water for about 10 minutes to soften.
Place the boiled chickpeas, dates, peanut butter, oats, cocoa powder, and cinnamon in a food processor. Blend until smooth and well combined.
Transfer the mixture to a large bowl and stir in the chopped hazelnuts and almonds.
Press the mixture firmly and evenly into a 20 cm square baking dish. (If you have a bar mold, you can use that instead.)
Cut into 10 bars and press 2 whole almonds lightly on top of each bar.
Bake in a preheated oven at 180°C (355°F) for about 20–25 minutes, until the bars are dry and set.
