Chickpea Blondie Recipe

INGREDIENTS
  • 1 tin chickpeas 425g  (drained and rinsed) 
  • 60g almond butter 
  • 3 Tbsp coconut oil 
  • 1 ½ tsp vanilla extract 
  • 2 large eggs 
  • 70g coconut sugar 
  • ½ tsp Himalayan salt 
  • ½ tsp baking powder 
  • 65g dark chocolate 

METHOD
Wets:

In a food processor, puree chickpeas into a fine powder consistency. Pulse in the almond butter, oil, and vanilla until smooth. Add eggs and pulse a few times to combine.

Dries:
In a separate bowl, mix together the sugar, salt, and baking powder.

Mix:
Mix the wets and the dries, then stir in chocolate. Preheat oven to 175°C.

Bake: 
Pour into a lined baking tray (8 x 8 in-ish), and bake for 30 to 45 minutes, or until sides are firm and beginning to brown (a toothpick may still come out sticky). Allow to cool before cutting. 

Serve & Enjoy! 

Store leftover bars in the fridge; they will last up to 1 week this way and they taste good cold. Or store in a covered container at room temperature for 2-3 days. 

The Elite Box Story

The First Ever Elite Box - Revealed!

Customise your Elite Box TODAY!

The highest quality functional fitness apparel, equipment, nutrition, recovery and wellness products – including at least 6 items in each box with a value of £85+ – delivered straight to your door every 3 months.

JUST £70 INC P&P EVERY 3 MONTHS

Get Started