Why are chickpeas used in these red velvet bars?

Chickpeas, when blended smooth with almond milk, create a creamy, wholesome base that contributes to the bars' texture and allows for a gluten-free, vegan preparation.

What if I don't have date paste on hand for this recipe?

You can easily make your own by blending 15 medjool dates with 1 cup of hot water, then measuring out 1 cup of the resulting paste for the recipe.

How do I know when the Beet Red Velvet Chocolate Chip Bars are ready?

Bake the bars for 50 minutes, then let them cool in the pan for about 30 minutes; they will firm up significantly as they cool to achieve the desired consistency.

How should I store leftover Beet Red Velvet Chocolate Chip Bars?

Once completely cooled, store the bars in an airtight container at room temperature for a few days, or refrigerate for longer freshness, as they are a baked good.

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Beet Red Velvet Chocolate Chip Bars
[Vegan, Gluten-Free]

SG By: Sara Grandominico

Author Bio

I’m Sara, and Beaming Banana is the place for my healthy, plant-based recipes. Health and... Read More

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Vegan Gluten-Free Red Velvet Chocolate Chip Bars

Sliced Beet Red Velvet Chocolate Chip Bars, vibrant red with visible chocolate chips, arranged on a plate, ready to serve.

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Beet Red Velvet Chocolate Chip Bars [Vegan, Gluten-Free]

Dairy Free

Vegan red velvet chocolate chip bars are gooey, rich, and get their pretty, subtle color from a vegetable! Made with just a few healthy ingredients, they’re gluten-free and naturally sweet.

Ingredients You Need for Beet Red Velvet Chocolate Chip Bars [Vegan, Gluten-Free]

1 can chickpeas, drained and rinsed
1 cup almond milk
1 cup date paste or 15 medjool dates blended with 1 cup hot water, then measure out 1 cup of the paste
1/2 cup whole grain gluten-free rolled oats, ground into flour
3 tablespoons beet juice
1/2 cup chocolate chips

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How to Prepare Beet Red Velvet Chocolate Chip Bars [Vegan, Gluten-Free]

Preheat the oven to 350°F.
Blend the chickpeas and almond milk until totally smooth.
In a large bowl, mix the chickpea puree, date paste, and oat flour until thoroughly combined.
Add the beet juice and stir (feel free to use less if you aren't worried about the color!).
Fold in the chocolate chips, and pour the batter into a square nonstick or parchment-lined pan.
Bake the bars for 50 minutes, then let them cool for about 30 minutes in the pan. They will firm up as they cool!