If you're looking for a reason to use up the cans of chickpeas staring at you from your pantry, look no further. While you may be skeptical of the fact that there are secret chickpeas in these blondies, the reality is you would never even know they're in there. The chickpeas here work toward creating a chewy, fudgy, cookie-dough like texture while adding in some secret plant-based protein. The sweetness from the coconut sugar and maple syrup pulls everything together with the chocolate chips, which I measure only with my soul. Not to mention, they're super easy to make, as everything comes together with minimal ingredients and just your blender!
And here's an insider's tip: since this recipe requires no eggs or dairy products, you can simply eat the batter straight up as a sweet dessert hummus — and trust me, it tastes amazing!
Technique tip: Let cool for at least 25 minutes before slicing to ensure best results. These blondies will appear under-baked at first, but they will firm up after cooling.
Swap option: Feel free to swap out the almond butter for peanut or cashew butter, whichever you prefer. I absolutely love making this recipe with creamy peanut butter as well, it tastes like a peanut butter cookie! Swap the almond flour for gluten-free 1:1 flour, oat flour or all-purpose.
Preheat oven to 350°F, and grease an 8- by 8-inch pan with coconut oil.2.
Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder and salt into a food processor and process until batter is completely smooth.3.
Unplug your processor and pour in chocolate chips, gently folding them into the batter.4.
Transfer batter to the prepared baking pan and spread evenly. Press additional chocolate chips on top of batter.5.
Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean and edges are golden brown. Be careful not to over bake as this will dry out the blondies. Cool for at least 25 minutes before slicing and serving.