These chickpea blondies are a perfect, protein packed treat! Soft and fudgy, they’re gluten-free and refined sugar free too.
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Ingredients
2 tbsp aquafaba (liquid from the can of chickpeas)
396ml / 14oz can chickpeas, drained and rinsed
⅓ cup maple syrup
½ tsp baking soda
½ tsp baking powder
¼ tsp ground cinnamon
¼ tsp sea salt
½ cup almond butter or cashew butter
⅓ cup almond flour
1 tbsp vanilla extract
Toppings
⅓ cup dark chocolate chips, divided
2 tbsp pumpkin seeds
Servings9
Prep Time
10
Cook Time
35
Total Time
45
How To Make It
Preheat the oven to 350F.
Line an 8x8 baking dish with parchment paper
**Before you drain & rinse the chickpeas, save 2 tbsp of the aquafaba from the can**
Add the aquafaba, chickpeas, maple syrup, baking soda, baking powder, cinnamon, sea salt, almond butter and vanilla extract to a food processor or high powered blender. Blend on high until fully combined, scraping down the bottom and sides as necessary, until smooth.
Then, add in the almond flour and process again until combined. Add in 3 tablespoons of chocolate chips and pulse twice.
Spread the batter evenly into the prepared pan and top with the remaining chocolate chips (2 tbsp) and pumpkin seeds.
Bake for 25-35 minutes, until the edges are just turning golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before putting in the fridge for a few hours to cool completely.
Once cooled completely, slice into 9 squares and store in the fridge.
