Servings: 9 servings
Chickpea blondies with loads of chocolate chips are made with beans but you'd never know it! They're vegan, gluten-free, flour-free and only 9 ingredients.
Preheat the oven to 350 degrees F and line a 8 by 8 inch pan with parchment paper.
In a food processor, add all the ingredients except the chocolate chips and blend until very smooth, stopping to scrape the sides as needed.
Fold in half of the chocolate chips with a spoon. Transfer to the prepared pan and spread the batter evenly. I usually wet my hands and press down gently, or use a spatula.
Sprinkle the last 1/4 cup chocolate chips on top of the batter. Bake for 25-30 minutes.
Let them cool at least 10 minutes before serving. Enjoy! I like to store leftover bars in the refrigerator; they will last up to 1 week this way and they taste good cold. Or store in a covered container at room temperature for 2-3 days.
- May substitute coconut sugar for the brown sugar if desired.
- If you have a peanut allergy, you can use almond butter instead.
- For nut free chickpea blondies, use sunflower seed butter and oat flour instead of almond flour.
Serving: 1serving, Calories: 298kcal, Carbohydrates: 43g, Protein: 8g, Fat: 13g, Saturated Fat: 4g, Sodium: 148mg, Potassium: 246mg, Fiber: 6g, Sugar: 28g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 3mg