These Chocolate Chunk Bars are crispy on the outside, chocolaty and gooey in the middle, and just perfect all around.
Even better, they're whole wheat. And nutty with one of my favorite baking nuts, pecans. Oh, and wait. Did I say they were chocolaty?
I got home from work today and I couldn't wait to get my hands on them. There's something about desserts made with wholegrain that make reason fly out of the window, so far as my brain is concerned. Yes, I know they still have sugar in them. And I know they still have some fat. But can I have some more, please?
And with these bars, you can actually have some more without feeling too awful about it (don't overdo it, though-- it is dessert, after all). But isn't chocolate supposed to be good for you? And nuts? Everything in moderation, right?
I am off to enjoy my long weekend now, with a Chocolate Chunk Bar on the side. Happy Fourth of July, all!
More yummy vegan dessert recipes
Whole Wheat Vegan Chocolate Chunk Bars
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon ground nutmeg
- 2 flax eggs (2 tablespoon flaxmeal mixed with 6 tablespoon water)
- 2 cups semisweet chocolate chips
- 1 ½ cups pecans lightly toasted
- 1 ¼ cup maple syrup (substitute partly with turbinado sugar, if you wish)
- 2 teaspoon pure vanilla extract
- ½ cup vegetable oil
- 8 tablespoon vegan butter softened and at room temperature
- In a bowl, mix the whole wheat flour, baking powder, sea salt and nutmeg.
- In a larger bowl, beat together the butter, oil and maple syrup until well combined (best to do this with an electric mixer)
- Add the vanilla and flax eggs and beat them in
- Add the flour mixture, half at a time, beating it into the liquid after each addition. Scrape down the sides of the bowl with a spatula after each addition
- Add the chocolate chips and pecans and mix well to integrate.
- Spray a 12 X 8 inch baking pan with oil and flour it.
- Spread the batter into the pan, using your fingers or a spatula to even out the surface.
- Bake in a 350-degree oven for 35 minutes.
- Remove to a rack, let it cool completely, then cut into squares or bars.