Chocolate Chip Zucchini Protein Bars

3 ice cube (3/4 fl oz) Water, tap
1.5 tbsp Bobs Red Mill Ground flax seed
454 gram(s) 1 can 16oz=454grams Bushes Reduced Sodium chickpeas
280 gram(s) Great Value Sliced frozen Bananas
96 gram(s) Organic Better Body Foods Coconut Flour 2 tbsps=16grams 1/4cup=32grams
24 tsp coconut sugar, Madhava™ Organic (1 t)
1 tsp Cinnamon, ground
.5 tsp Vanilla Extract
.5 serving baking soda
.13 tsp Salt
31 gram(s) Badia Hulled Hemp Seeds 2Tbsps=15.5 grams
1 cup Raw Grated Zucchini

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Preheat oven 350. Grease and line 8x8 baking pan with parchment paper and set aside. Whisk together the flaxmeal and water in a small bowl. Set aside for 5 minutes. Meanwhile , blend the chickpeas and banana in a food processor until completely smooth. In a large mixing bowl, whisk together the dry ingredients, reserving the hemp hearts, zucchini and chocolate chips. Pour the chickpea puree into the bowl along with the flax egg and mix to combine. Fold in the hemp hearts, grated zucchini and chocolate chips. Dump batter into the prepared pan. Bake on the center rack for 26 minutes until toothpick inserted into the center comes out clean. Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing (this is important!) Slice into 8 bars. Store on the counter for a few hours if they seem too moist, otherwise put them in an airtight container.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user ALICEEBROYLES.