Chickpea Blondies
Melissa Smith Nutrition
(Dairy Free, Gluten Free, Vegan Friendly)
Prep Time 5 minutes mins
Cook Time 30 minutes mins
- 1 can chickpeas drained, rinsed well
- 1/2 cup natural peanut butter (or any other nut butter)
- 1/4 cup honey OR maple syrup
- 1/4 cup coconut palm sugar
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 tbsp pure vanilla extract
- 1/2 cup dark chocolate chips
- Himalayan sea salt and extra chocolate chips to top
Preheat oven to 350F. Line small baking dish with parchment paper.
Add chickpeas, peanut butter, honey or maple syrup, coconut sugar, baking powder, sea salt, and vanilla extract to a food processor or high speed blender. Blend until mixture or smooth with no visible chunks.
Add mixture to a mixing bowl. Fold in chocolate chips.
Pour mixture in to parchment lined baking dish and smooth out evenly.
Top with sea salt and chocolate chips
Bake in oven for 25-30 minutes
Let cool and cut in to squares.
Store in the refrigerator for up to 1 week OR put in the freezer for up to 3 months. Enjoy!
I used a 19 oz can of Blue Menu chickpeas, organic natural almond butter instead of peanut butter, raw honey, alcohol-free organic vanilla and Enjoy Life Mega Chunks.