INGREDIENTS
Cooking Spray
1 can (15 oz) chickpeas, rinsed and drained
1 Egg
1/2 cup all-natural almond butter or peanut butter
1/3 cup honey (you can also use pure maple syrup or agave nectar)
2 teaspoons vanilla
Pumpkin pie spice – I eyeball it
1/2 tsp salt – I don’t put salt in mine
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup chocolate chips – I only put these in when I’m making them for dessert. Dark chocolate chips are really good.
INSTRUCTIONS
I boil the chickpeas for 30 min to make the softer so that when you put them in the food processer, they are smoother. Or if you have an Instant Pot, pressure cook them for 20 minutes. You can also mash them with a potato masher. If you put them right in from the can to the food processor, you could end up with chunks of hard chickpeas in the blondies. If you have a really great food processor, you may not need to boil them.
Preheat oven to 350 degrees F and spray 8x8 inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you. Note: Batter will be thick and super delicious, so you could actually just eat it on it's own!
Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out!
Cool pan for 20 minutes on wire rack. Makes 16 little blondies or 6 big blondies.
NOTES
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.
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