I created these for our Fall Dessert. I wanted something that guests with dietary restrictions, specifically Gluten and Dairy free, can enjoy too. Everyone is surprised to find out that these are made with chickpeas. Theresa told me I couldn't call them Chickpea Blondies as that doesn't sound very appealing. Whatever they're called - I think they're delicious!
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup all natural peanut butter (or almond butter)
- 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup 60% chocolate chips (or vegan) plus 2 tablespoons
- Coarse sea salt, for sprinkling
- Preheat the oven to 350 degrees F and spray an 8x8 inch pan with nonstick cooking spray.
- In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
- Fold in 1/3 cup of chocolate chips. Batter will be thick.
- Spread batter evenly in the prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so it can be sprayed with nonstick cooking spray first.)
- Bake for 20-25 minutes or until the toothpick comes out clean and the edges are a tiny bit brown. The batter may look underdone but that's good.
- Cool pan for 20 minutes on a wire rack. Sprinkle with sea salt then cut into squares. Store covered in the fridge for up to 3-5 days.
Even better with a scoop of ice cream on the side!