June 15, 2011

Delicious Desserts - A Protein Packed Peanut-butter Treat

Living on the other side of the pond I often long for treats from home like starbursts, Archers Lemon Cookies, and Peanut Butter Cups.

While I usually come up short trying to find these great items - sometimes I can whip up something that serves as a great stand in until our future glorious reunion.  

Even better - sometimes these stand ins happen to be healthier than the real deal.  

Tonight while browsing the web - I found & made a tasty understudy for my Peanut Butter Cup star...

 The Nutella, Cinnamon & Peanut butter ChickPea Bake

I got the recipe from a fellow peanut butter lover who is a healthy eater -  Peanut Butter Fingers

 I made a few variations of my own from her original recipe that I explain below...

Our Spin on the Chickpea PB Bake

2 cups of canned chickpeas (approx. one can)
1 tbsp. of natural peanut butter (chunky or smooth)
A small amount of Nutella (optional)
Cinnamon, Nutmeg, and Ground Ginger
A sprinkle of cocoa powder (optional)
1 tsp of imitation vanilla flavoring
Baking Sheet 
  • Rinse and Drain the canned chickpeas
  • Toss chickpeas with vanilla flavoring & spices until the chickpeas are fully coated
  • Spices:  cinnamon, cocoa, nutmeg, and dash of ground ginger 
  • Roast chickpeas on a cookie sheet sprayed with cooking spray for 15 – 25 minutes at 375 degrees (190 degrees C).  
  • Remove chickpeas from the oven and place them in a bowl.
  • Immediately swirl the chickpeas with the peanut butter and nutella, & stir until the peanut butter/nutella covers all of the cinnamon/spice-roasted chickpeas
  • You can eat them hot right out of the oven, or refrigerate them for a harder cold treat

A serving size is 1/2 Cup (save/store the leftovers)

Here's the Nutritional Info for the recipe with a syrup twist.

Alterations on the Recipe:

  • I doubled the chick peas because my can of peas had 2 cups. 
  • I kept the same amount of natural peanut butter, but because Slim isn't a big peanut butter fan I added a little swirl of Nutella (you don't need much to add some hazelnut goodness).  Alternatively, two tbs. of peanutbutter would do it.  Another option to add sweetness is through a squirt of syrup or honey
  • I add imitation vanilla to literally everything I bake that is sweet (just about) - at 2 calories a tsp. it is a great way to fake sweeten up something & make it taste like comfort.
  • Also - we don't have readily available pumpkin pie spice seasoning in Europa - so I substituted nutmeg and a dash of ginger (not very much) as well as upped the amount of cinnamon.  I also added a little sprinkle of cocoa for fun.

Overall tasty, packed full of protein and sweet as a PB Cup understudy -  
as you can see from the photo - slim ate half the bowl before I got it into the fridge!  

Dang That's Good Grade:  3.75 out of 5 


Preppy Pink Crocodile said...

I just pulled another similar but savory roasted chickpea recipe out of a cooking mag that I want to try this weekend. This looks so fun though! I will definitely try it soon.

The Expatriate said...

Oh If you make it let me know how it goes! I'm on a serious chickpea kick for some reason. The problem with this recipe I wanted to eat the whole thing, not the 1/2 cup! haha

Anonymous said...

YUM!! I just posted on June 13 a roasted chick pea recipe and this looks fantastic! I will forsure try it and do a review linking back to your recipe. Love your site. Keli

The Expatriate said...

Keli I'll have to check out your recipe - Slim and I just roasted chickpeas with Cajun seasoning, ranch seasoning, garlic powder and olive oil - they were super tasty crunchy snack!

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