Ingredients

• Nonstick cooking spray
• 1/2 cup dry light brown lentils
• 1 cup old-fashioned rolled oats
• 1/4 to 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 tbsp gentle sweet
• 1/2 cup natural applesauce
• 1/4 cup honey
• ⅛ cup softened or melted butter
• 1/4 cup creamy SF almond or peanut butter
• 2 teaspoons vanilla extract
• 1 tsp chocolate extract
• 1 egg
• 1 1/4 cups on plan chocolate chips (I used 85%)

Directions

• 1. Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
• 2. Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
• 3. Add oats, cocoa powder, baking powder, baking soda, gentle sweet and salt to a food processor or high powered blender. Pulse until a fine flour forms and the oats are completely smooth.
• 4. Add cooked lentils (and any leftover liquid- I actually put a few pieces of ice in mine to cool it down and let that liquid go in too), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
• 5. Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.

Nutrition

Photos