Chickpea Blondies

Makes 9

  • 1 can (15 ounces) chickpeas
  • 1 tsp baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda 
  • 3/4 cup coconut or date sugar 
  • 1/2 cup almond flour
  • 1/4 cup yogurt or plant based milk (depending on what you use, you may need to adjust slightly to make sure batter is not too dry)
  • 1/4 - 1/3 cup almond butter
  • 1/2 cup dark chocolate chips, optional
  • Fresh raspberries or chopped dried cherries, optional

Preheat oven to 350 degrees. Grease an 8 inch baking pan with coconut oil.

Drain and rinse beans. Blend all ingredients (except chips) until very smooth in a food processor. Mix in chips, and transfer batter to a greased or parchment-lined 8x8 pan.

Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.

Refrigerate for 1 week or at room temperature 4 days.

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