Gluten Free Double Layer Bars
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Chocolate Layer:1 1/2 cups (8.7 oz) cooked whole yellow peas (or chickpeas if you can't find the yellow peas), pureed2 1/2 tbsp Dutch process cocoa powder1 tsp Homemade Egg Replacer* + 2 tbsp warm water1 tsp vanilla1 1/2 tbsp melted coconut oil (or vegan margarine)1 tbsp tapioca starch1/4 cup Pyure stevia baking formula (or 1/2 cup granulated sugar)1/3 cup miniature chocolate chips---Blondie Layer:1 1/2 cups (8.7 oz) cooked whole yellow peas (or chickpeas if you can't find the yellow peas), pureed 1 tsp Homemade Egg Replacer* + 2 tbsp warm water1 tsp vanilla1 1/2 tbsp melted coconut oil (or vegan margarine)1 tbsp tapioca starch3 tbsp coconut flour1/4 cup Pyure stevia baking formula (or 1/2 cup granulated sugar)2 tbsp chopped dried cherries2 tbsp vegan butterscotch chips*
Directions
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.

Serving Size: Makes one 9" pan, 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 109.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 89.9 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.7 g

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