Chocolate Chip Chickpea Blondies
I made some chocolate chickpea cookies last summer and they turned out amazing! You really can’t taste the chickpeas and it makes a great substitute for people who can’t eat gluten or wheat because this has no flour! This influenced me to make my own recipe using chickpeas instead of flour! I also have 2kg of nut butter in my cupboard to use up so I thought it would be good to use it for a recipe even though I would love to just eat it with a spoon! You could also use peanut butter for this but it would slightly change the taste.
This recipe is a great treat to take along with a packed lunch to school or work. When I was younger my mum would make chickpea and chocolate chip cookies to take to school and I loved them just as much as these bars! They are sweet, gooey and have plenty of chocolate. Not only are they a healthier option but they are also really simple and quick to make with a food processor!
- 2 tins of chickpeas rinsed and drained (480g drained)
- 1 cup (200g) almond butter
- ¾ cup (180ml) maple syrup
- ½ tsp (2.5ml) vanilla powder
- 1 tsp (5ml) baking powder
- 1 cup (100g) chocolate chips
- Preheat the oven to 180°C.
- Add all ingredients apart from the chocolate chips into the food processor.
- Blend for a few minutes until completely smooth.
- Remove the food processor blade add the chocolate chips. (reserve ¼ cup or 25g).
- Use a spoon to mix them into the chickpea mixture.
- Line 9x9 inch pan with baking paper.
- Pour the batter into lined pan and use a spoon to smooth the top.
- Sprinkle over the reserved chocolate chips.
- Bake for approximately 1 hour, or until a toothpick comes out clean.
- Let cool for around 30 minutes and then place in the fridge for a couple of hours.
- Slice into 9 even squares.
- Keep any leftovers in the fridge and eat within a few days,
If you make the recipe please use the hashtags #eatplantifully #theplantifulbrunette and tag me in it!