Who knew chickpeas could be so delicious for dessert? 

They serve as a perfect, healthy substitute in this chickpea blondie recipe, making them ooey, gooey and so tasty. Sprinkle in some chocolate chunks on top and VOILA. Delectable. 

Let’s get to it! 

Ingredients:

• 1 can chickpeas
• ⅓ cup cashew butter
• ½ cup maple syrup (or ¾ cup coconut sugar)
• 2 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• Sprinkle of sea salt
• ⅓ cup almond flour
• ⅓ cup dark chocolate chunks

Instructions:

1. Preheat your oven to 350°F. Line a 9x9” brownie pan with parchment paper.
2. Open the can of chickpeas, rinse and drain them thoroughly. Pat the chickpeas dry with paper towels to remove all moisture—this step is crucial to prevent fragile blondies.
3. Place the chickpeas in a blender or food processor.
4. Add the cashew butter, maple syrup (or coconut sugar), vanilla, baking powder, baking soda, and sea salt.
5. Blend on high until the mixture is smooth.
6. Add the almond flour and blend again on high for about 30 seconds until well combined.
7. Stir in the dark chocolate chunks, then spread the batter evenly in the prepared baking pan. Optionally, sprinkle a few extra chocolate chunks on top.
8. Bake for 25-30 minutes, or until the top is golden and slightly crusty. Test doneness by inserting a toothpick in the center—if it comes out clean, they are ready.
9. Let it cool in the pan for 10 minutes. This step is essential to prevent them from breaking.
10. For best results, cool for at least 1 hour before slicing.
11. Store them in the fridge before cutting them into squares for a fudgy texture. ENJOY! 🫶🏼

Did you make this recipe?

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