Instructions

Preheat oven to 350°F. Line an 8" or 9" square baking pan with parchment paper. In food processor, whirl chickpeas or lentils until finely chopped. Add peanut butter, maple syrup, vanilla, salt, baking powder and baking soda. Whirl until smooth. Pulse in half the chocolate chips. Scrape into pan and spread out evenly. Sprinkle with coconut and SunRype FruitSource Bar pieces, and top with remaining chocolate chips. Bake until edges are brown and firm, about 20-25 minutes. Cool completely before cutting. Remove from pan and cut into 16 squares.