Chocolate Chip Chickpea Blondies
These chickpea blondies studded with chocolate chips are a naturally gluten-free, vegan and healthier spin on the traditional recipe. With a soft, gooey and fudgy texture, their richness is unparalleled for an "alternative" treat.
Servings: 8 servings
Ingredients
- 15 ounce can chickpeas garbanzo beans, drained and rinsed
- 1/3 cup creamy peanut butter or any nut butter of choice - see note
- 1/2 cup unsweetened applesauce
- 3 tablespoons coconut flour
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/3 - 1/2 cup dark chocolate chips + more for topping use vegan brand if necessary
- flaky sea salt
Instructions
- Preheat oven to 350°F and line an 8"x8", 9"x6" or similar sized baking dish with parchment paper.
- Combine the chickpeas, peanut butter, applesauce, coconut flour, maple syrup and vanilla in a food processor. Process until smooth and creamy, scraping down the sides once or twice.
- Transfer the batter to a large bowl and add the chocolate chips. Stir to combine.
- Spread the batter into the prepared baking dish, smoothing into the corners and leveling the top. Sprinkle with additional chocolate chips on top, gently pressing them into the batter.
- Bake for about 35 minutes until the edges start to turn golden brown and blondies are set.
- Remove from oven then use the edges of the parchment paper to pick the blondies up out of the baking dish and set on a cooling rack. Let cool for at least 20 minutes.
- Top generously with flaky sea salt, slice into bars and serve.
Notes
*Any creamy nut butter will work in this blondie recipe. I prefer peanut butter the best but if choosing not to use, cashew butter is the best alternative in creating that "cake batter/blondie" taste. If using almond butter or pecan butter, you may want to increase the maple syrup by 1-2 tablespoons.
Nutrition
Serving: 1SERVING | Calories: 197kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 350mg | Fiber: 5g | Sugar: 8g