THE BEST HEALTHY CHICKPEA BLONDIES
4.84 - 104 votes
1 1/2 cup Canned chickpeas
1/3 cup Peanut butter
1/2 cup Maple syrup
1/2 tablespoon Vanilla
1/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Sea salt
1/3 cup Almond flour
1/3 cup Vegan dark chocolate chips
Open the can of chickpea, rinse, drain and dry/rub 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
Combine Dough Ingredients
Place the chickpeas in the bowl of a food processor, 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 process again on high speed for 15-30 seconds to blend evenly.
Add Chocolate Chips
Remove the food processor blade, stir in chocolate chips. I recommend keeping 3 tablespoons on the side and sprinkle later on top of the blondie.
Spread in pan
Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.
Bake 20 - 30 minutes or until golden and crusty on top in an oven preheated to 180°C (350°F). CAREFUL, if your pan is wider it will cook way faster. If your pan is smaller the blondies are thicker and it may take more than 30 minutes to set.
Cool 10 minutes in the pan to firm up the blondies. Don't skip this or they will break. Then gently lose the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer onto a cooling rack.
Prep Time: 10 minutes Cooking Time: 25-30 minutes Servings: 12 bars Calories: 125 kcal per Bar