CHICKPEA BLONDIES

The inside is a bit darker than the top, but I did add a good bit of chocolate chips to the batter, and the coconut sugar also darkens them compared to refined white sugar.

I made these a few different ways, experimenting with more cakey or fudgy versions, and the fudgy definitely won. If you like more cakey blondies, simply don’t add the almond milk in the recipe, and add 1/4 tsp more baking powder!

INGREDIENTS

• 1 Can Chickpeas
• 1/4 Cup Flour
• 3 Tbsp Almond milk
• 1 Cup Coconut Sugar
• 1/2 Cup Peanut Butter (+ extra to top)
• 3/4 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1 Tsp Vanilla Extract
• 1/2-3/4 Cup Vegan Chocolate Chips (+ extra to top)
• Dash Salt

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Add all ingredients, except chocolate chips, to a food processor or blender. Blend until smooth and stir in chocolate chips
3. Lightly oil a 8x pan or add parchment paper to avoid sticking. Pour in batter and level it out.
4. Bake for 30-35 minutes until light golden brown and a toothpick inserted into the middle of the dish comes out clean.

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