Chickpea Blondie Recipe
- 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
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.
In a separate bowl, mix together the sugar, salt, and baking powder.
Mix the wets and the dries, then stir in chocolate. Preheat oven to 175°C.
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.