Chickepea Blondies

• temps total: 53 minutes

Ingrédients

1 can chickpeas drained and rinsed well

1/3 cup creamy almond butter best at room temperature

1/4 cup maple syrup

1/2 cup coconut sugar

2 tsp vanilla extract

5 TBSP blanched almond flour

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup chocolate chips

Instructions

Preheat oven to 350 degrees, and grease an 8x8 pan with coconut oil. Drain can of chickpeas, and rinse them well under cold water for 1 minute. Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder, and salt into a high speed blender or processor and process until batter is completely smooth. Unplug your processor and pour in chocolate chips, gently folding them into the batter. Transfer batter to the greased 8x8 baking pan and spread evenly. Bake for 25-30 minutes, until knife inserted comes out clean and edges are golden brown. Be careful not to over-bake as this will dry the blondies out. The batter should look slightly under-baked, but will firm up after cooling. Cool for at least 25 minutes before slicing and serving! you’re going to love this vegan recipe, gluten-free dessert and healthy dessert, with fiber and plant-based protein!