For the crust:
2 cups crumbs from my chocolate graham crackers (or store bought chocolate graham crackers)
2 tbsp softened butter
2 tbsp applesauce
1-2 tbsp milk
For the filling:1 cup rolled oats
1 cup cooked chickpeas
½ cup toasted coconut flakes
¾ cup almonds
½ tsp salt
1 ripe banana
½ cup milk
½ cup sugar
toasted coconut and chocolate chips for topping
Preheat your oven to 350 degrees. Combine the graham cracker crumbs, butter, applesauce, and 1 tablespoon of milk. Stir well, adding more milk if needed to form a slightly sticky ball. Spray a 10” tart pan with oil and press the crust into the bottom. Bake for 12 minutes. Set the crust aside to cool.
Meanwhile, using a high speed blender, blend the oats and coconut flakes together into a flour. Add the almonds and blend them until they are fine. Now add in the chickpeas and blend until there are no more chunks. Add the banana, sugar, salt, and milk. Blend until everything is well combined.
Pour the filling into the prepared crust. Top with more toasted coconut and chocolate chips. Cover with plastic wrap and refrigerate for at least 2 hours.
Almonds are definitely one of my favorite nuts, and how could you go wrong when pairing them with chocolate and coconut?
With this recipe under your belt, there will be no more grouches on National Do a Grouch a Favor Day for years to come.