Okay, I know what you're thinking. Chickpeas in baked goods?! Those can't be good. I bet they'll taste like cardboard! But, trust. Have I led you wrong thus far?
The truth is chickpeas work really well in sweet applications too. They're mild, creamy, and take on other flavors well. For this recipe, they add needed heft and structure to the batter, letting me get away without using flour. Plus, they add a decent dose of protein and fiber - turning an otherwise indulgent dessert into a smarter snack option.
I'm not saying these should be an everyday occurrence as they still have a good amount of sugar, but when your sweet tooth hits, these blondies have your back.
Makes 12-16 bars
1 can chickpeas, rinsed well and drained
1/2 cup unsalted cashew or almond butter
1/4 cup coconut sugar
1/4 cup maple syrup
2 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
1/2 cup 70%+ dark chocolate chips or chopped chocolate bar
Preheat oven to 350 degrees.
Grease an 8x8" baking pan with coconut oil or line with parchment paper.
Add all ingredients, except chocolate chips, to a food processor or high speed blender. Process for several minutes until completely smooth, scraping down the sides as needed. Make sure there are no random pieces of chickpea lurking. Mix in chocolate and transfer batter to prepared pan.
Place pan on middle rack of oven and bake 30-35 minutes until edges are slightly golden and a toothpick inserted in the middle comes out clean.
Let cool at least 30 minutes before cutting. These are best the day they're made, but will keep in an airtight container at room temperature for 2-3 days.