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.