Chickpea Blondies

Ingredients

• 1 ½ cup Canned Chickpeas or 1 can of canned chickpea (15 oz), drained, towel-dried

• ⅓ cup Peanut Butter (Unsalted) or sunflower seed butter if nut-free

• ½ cup Maple Syrup or any liquid sweetener like agave syrup or date syrup

• ½ tablespoon Vanilla Extract

• ¼ teaspoon Baking Powder

• ¼ teaspoon Baking Soda

• ½ teaspoon Sea Salt

• ⅓ cup Almond Flour or oat flour

• ⅓ cup Dark Chocolate Chips

Instructions

• Preheat the oven to 350°F. Line a 8-inch x 8-inch pan with parchment paper. Set aside.

• Open the can of chickpeas, rinse, drain and dry the chickpeas in a clean towel to remove all the water or moisture. This is very important, or the blondies will be fragile and too moist.

• Place the chickpea in the bowl of a food processor or blender and add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

• Blend on high speed for 1 minute or until smooth, and no big lumps are left.

• Add in almond flour and blend again at high speed for 15-30 seconds to blend evenly.

• Remove the blade and stir in chocolate chips. Keep about 3 tablespoons on the side and sprinkling them on top of the blondies. This prevents adding too many chocolate chips in the batter that will melt and turn your blondies into brownies.

• Spread the blondie batter evenly onto the prepared baking pan and sprinkle the chocolate chips you set aside on top.

• Bake 20 - 30 minutes or until golden and crusty on top. Insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

• Cool for at least 1 hour before slicing, or they can be fragile. After 1 hour, you can pop the blondies in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.