For being a vegan dessert, this recipe was nearly as good as the buttery fruit bars. Only real change I made was using Mazola corn oil, mostly, as I only had about 2 Tblsp left of olive oil. I like that this had a lot of fiber with the beans, rolled oats, and all of the blueberries and it used oil instead of butter or shortening. Although, I could slightly taste the garbanzo beans. They do have a distinct taste. Also, the crust starts to get soggy by the 2nd day in the fridge. So, consider that with 24 bars, even if they are on the small size. Also, with the fruit, a large pack of blueberries, or whole sales club size, is really needed to get 3 full cups unless lucky enough to have a blueberry bush with abundant berries available. I used a 12 1/2 x 8 1/2 x 2-inch disposable pan sprayed with PAM. The bars cut out very nicely, but the topping is a little lose. Freshly made it was rather tasty with a little whipped topping or vanilla ice cream.
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For being a vegan dessert, this recipe was nearly as good as the buttery fruit bars. Only real...