This recipe originates from http://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/
I want to thank you to my sister for sending me this recipe. It is absolutely fantastic and I love tricking people by having them try it..and when they say “Wow this is delicious!” I get to scream “Haha! It’s made from chickpeas!!!!!!” in a really childish way. I only do this obnoxious yelling at people who strictly keep away from healthy things because otherwise they would not have tried it in the first place :)
I really was shocked that I could eat this blondie, satisfy my chocolate craving while eating something that a majority of it was made from chickpeas. It was an eye-opening experience and I will never look at those little round beans the same way again. AND to make the situation even better, this blondie is relatively healthy because it is loaded with lots of protein and fiber!
- 1 can of Chickpeas (15 oz), rinsed and drained
- 1/2 cup of Natural Peanut Butter (I would strongly recommend using the natural stuff because I made a second batch with store-bought creamy peanut butter and it was too gooey)
- 1/3 cup Agave Nectar (you can use maple syrup, but I wouldn’t use honey. Again, in the second batch I experimented and used honey, and the honey actually overpowered the blondie)
- 2 teaspoons Vanilla
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/3 cup Chocolate Chips (you can find vegan ones in your local health food store)
- Optional: Sea Salt for garnish
Step 1: Pre-heat your oven to 350 degrees Fahrenheit.
Step 2: In a food processor, combine chickpeas, peanut butter, agave nectar, vanilla, salt, baking powder, and baking soda until creamy and well combined.
Step 3: Set aside a tablespoon or two of chocolate chips to sprinkle on top and fold in the remaining chocolate chips.
*Note: I had to use a bowl because my food processor is tiny.
Step 4: Add batter to a greased or parchment paper lined baking pan.
Step 5: Bake 20-25 minutes, or until a toothpick comes out clean and edges are slightly brown.
Step 6: This step is crucial! Let the blondes cool on a cooling tray for 20 minutes. Do NOT eat or cut into them yet because it needs time to set.
Optional: Sprinkle with sea salt
Step 7: Eat and Enjoy!